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THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


THE  BRIDE'S  COOK  BOOK 


We  may  live  without  poetry,  music  and  art; 

We  may  live  without  conscience,  and  live  without  heart; 
We  may  live  without  friends;  we  may  live  without  books; 

But  civilized  man  cannot  live  without  cooks. 

*     "Ludle" 


PRICE  $1.00 


THE  DOUGLASS  PUBLISHING  CO. 

MONTGOMERY  BLOCK 
SAN-  FRANCISCO,    CAL, 


Copyright,  1909, 

By 

JOHN  DOUGLASS  LOUDERBACK, 
San  Francisco,  Cal. 


A    FEW    HINTS   ON    HOW    TO    START   A    DAY. 

A  lady's  taste  and  nicety  are  very  perceptible  at  the  break- 
fast table.  She  should  never  allow  a  soiled  tablecloth  to  appear 
on  it.  The  linen  should  be  fresh  and  snowy  white,  the  tea, 
coffee,  or  cocoa,  nicely  made,  and,  if  possible,  fresh  flowers  and 
fruit  should  adorn  the  table.  A  nicely  laid,  pretty,  appetizing 
breakfast  is  a  great  promoter  of  good  temper  and  harmony 
through  the  ensuing  day.  A  soiled  tablecloth,  tough,  cold  toast, 
weak  tea,  bitter  coffee,  etc.,  are  enough  to  derange  both  the 
temper  and  digestion  of  those  who  have  to  submit  to  such 
domestic  inflictions.  Let  our  homes  be  bright,  sunny,  and 
charming;  and  that  such  may  be  the  case,  open  the  day  with 
a  cheery  and  well  arranged  breakfast  table. 


Jt40P         ^\8s£ 


The    Bride's    Menu. 

Blue  Points. 

Queen  Olives. 

Canape  of  Anchovies. 

Consomme. 

Baked  Halibut. 

Potatoes  Hollandaise.  Cucumber  Salad. 

Sweetbread  Pates. 
Fried  Spring  Chicken. 

French  Peas.  Lettuce.  Asparagus. 

Pudding  Diplomatique,  Sauce  Duchesse. 

Tutti  Frutti  Ice  Cream. 
Black    Coffee.  Cheese. 

Nuts. 
Assorted  Fruit. 


Canape  of  Anchovies — Cut  toast  in  triangles,  chop  anchovies 
fine,  spread  on  toast  and  sprinkle  with  chopped  hard  boiled  eggs. 

Potatoes  Hollandaise — Boil  plain  kidney  potatoes;  dress 
with  the  following  sauce:  Three  yolks  of  eggs,  half  a  cup 
vinegar  and  water,  beat  up  in  a  double  boiler  until  it  thickens, 
add  a  tablespoon  of  melted  butter  and  season  to  taste  with  a 
little  lemon  juice,  pepper  and  salt. 

Cucumber  Salad 
Sweetbread  Pate 

Pudding  Diplomatique — Take  a  pudding  mold  greased  well 
with  butter.  Take  a  layer  of  sponge  cake,  then  a  layer  of 
chopped  pineapple,  add  another  layer  of  cake  then  a  layer  of 
quartered  Maraschino  cherries,  and  so  on  until  the  mold  is 
filled,  then  make  custard  as  follows  and  pour  over  the  cake: 
To  four  ounces  of  sugar  mixed  with  six  eggs,  add  one  quart 
milk,  a  pinch  of  salt  and  lemon  flavor.  Bake  in  a  medium  oven. 

Sauce  Duchesse — Take  apricot  marmalade  thinned  with 
Kirschwasser  and  white  wine,  serve  hot  with  pudding. 

Tutti  Frutti  Ice  Cream — Chopped  glace  fruit,  figs  and  nuts 
thoroughly  mixed  with  vanilla  ice  cream. 


Here    Are    Medicinal    Foods. 

Watercress  is  an  excellent  blood  purifier. 

Lettuce  has  a  soothing  effect  on  the  nerves  and  is  excellent 
for  sufferers  from  insomnia. 

Tomatoes  are  good  for  a  torpid  liver,  but  should  be  avoided 
by  gouty  people. 

Celery  is  a  nerve  tonic;  onions  also  are  a  tonic  for  the 
nerves. 

Spinach  has  great  aperient  qualities  and  is  far  better  than 
medicine  for  sufferers  from  constipation. 

Beetroot  is  fattening  and  good  for  people  who  want  to  put 
on  flesh. 

Parsnips  possess  the  same  virtues  as  sarsaparilla. 

Cranberries  correct  the  liver. 

Asparagus  stimulates  the  kidneys. 

Bananas  are  beneficial  to  sufferers  from  chest  complaints. 

Celery  contains  sulphur  and  helps  to  ward  off  rheumatism. 

Honey  is  a  good  substitute  for  cod-liver  oil. 

The  juice  of  a  lemon  is  excellent  for  sore  throat,  but  should 
not  be  swallowed,  but  used  as  a  gargle. 

Carrots  are  excellent  for  gout. 


BREAKFAST    DISHES. 

Coffee. 

For  three  cups,  take  three  tablespoonsful  of  the  finest  mixed 
Mocha  and  Java,  mix  the  coffee  with  one  egg  in  a  dish;  when 
thoroughly  mixed,  pour  into  the  coffee  pot  containing  cold  water 
and  bring  to  a  boil.  THEN  YOU  HAVE  COFFEE. 

Chocolate. 

Time,  ten  to  twelve  minutes. — Scrape  up  about  a  quarter  of 
a  pound  of  a  chocolate  cake  into  saucepan  with  two  gills  of 
water;  set  it  on  the  fire;  stir  it  constantly  with  a  wooden  spoon 
until  it  is  rather  thick,  then  work  it  very  quickly  with  the 
spoon.  Stir  in  a  pint  of  boiling  milk  by  degrees  and  serve  it. 

Cocoa. 

Time,  five  hours. — A  quarter  of  a  pound  of  cocoa  nibs  to 
three  quarts  of  water,  to  be  boiled  down  to  two  quarts  and  a 
half.  The  nibs  to  be  strained  after  five  hours'  boiling.  If  they 
are  allowed  to  remain  in  the  cocoa,  it  becomes  bitter  and  un- 
palatable. 

Oatmeal    Porridge. 

Time,  half  an  hour. — Put  a  pint  of  warm  water  into  a  stew- 
pan  over  the  fire,  and  as  it  boils  dredge  in  two  ounces  of  oat- 
meal with  your  left  hand,  and  stir  with  the  right.  When  it  is 
made,  turn  it  into  a  soup-plate,  adding  a  little  salt  or  a  little 
sugar,  according  to  taste.  Send  it  to  table  with  a  jug  of  hot 
milk,  which  should  be  added  to  it  by  degrees  for  eating. 

Breakfast  Mush. 

To  make  a  breakfast  for  four  persons,  take  about  one  pint 
of  creamery  mush  and  stir  boiling  water  into  it  to  the  con- 
sistency desired  (salted  to  suit  the  taste),  cook  about  five 
minutes,  serve  with  cream  and  sugar.  Fresh  or  stewed  fruit 
added  will  make  a  delightful  breakfast. 

If  any  mush  is  left  over  from  breakfast,  after  it  becomes 
cold  cut  in  slices  and  fry  for  another  meal. 

Omelette. 

Take  four  eggs  and  beat  as  light  as  possible.  For  every 
egg  add  a  tablespoonful  of  milk.  Put  a  piece  of  butter  in  the 
omelette  pan,  and  when  hot  pour  in  the  mixture.  With  a  fork 
scrape  the  egg  very  lightly  toward  the  center  of  the  pan  as  it 
cooks,  and  when  done  fold  it  together  with  a  pancake  turner. 


How   to    Boil    Eggs. 

Put  the  eggs  into  cold  water,  place  on  the  range  and  as  soon 
as  the  water  comes  to  a  boil  they  are  thoroughly  cooked,  not 
from  the  outside  in,  but  from  the  inside  out,  a  few  moments 
now  will  boil  them  suitable  for  salad  dressing  or  sandwiches. 

Poached  Eggs. 

Have  boiling  water  in  a  shallow  pan,  break  the  eggs  sepa- 
rately in  a  saucer,  and  slip  gently  into  the  boiling  water;  when 
all  are  in  the  water,  place  the  pan  over  the  fire  until  the  white 
of  each  is  perfectly  set;  remove  with  a  slicer  and  lay  on  but- 
tered toast  or  broiled  ham. 

Baked    Eggs. 

Time,  eight  minutes. — Have  a  little  beef  fat  in  the  tin,  let 
it  be  hot,  then  break  in  the  eggs  as  for  frying;  salt  them  and 
set  in  hot  oven  for  a  few  minutes  and  they  are  done.  Eat  with 
buttered  toast. 

Egg  and  Oyster  Omelette. 

Time,  twelve  minutes. — Beat  up  four  eggs,  and  season  to 
suit;  chop  up  six  large  oysters,  make  a  batter  of  a  half  cup  of 
flour  and  a  half  pint  of  milL;  mix  the  whole  together,  stir  well, 
and  fry  slowly,  adding  by  the  teaspoonful. 

Scrambled    Eggs. 

Beat  up  four  eggs,  with  salt  and  pepper  to  taste.  Put  an 
ounce  of  butter  into  a  saucepan;  directly  it  is  melted  put  in  the 
eggs,  and  keep  constantly  stirring  with  a  spoon  until  they  are 
nearly  set,  adding  at  the  last  a  little  finely-minced  parsley. 

Breakfast  Baked  Omelette. 

Time,  fifteen  minutes. — One  heaping  teaspoonful  of  corn- 
starch,  one-fourth  cup  of  milk,  a  lump  of  butter,  a  small  onion 
chopped  fine;  boil  all  together  until  the  corn-starch  gets  thick — 
not  lumpy — take  seven  eggs,  beat  the  yolks  and  whites  sepa- 
rately—the whites  to  a  stiff  froth;  put  the  corn-starch  in  a 
dish  with  the  yolks  and  half  cup  of  milk,  add  a  little  salt  and 
pepper,  some  chopped  parsley,  lastly  the  whites  of  the  eggs. 
Bake  fifteen  or  twenty  minutes  in  a  hot  oven. 

Milk   Bread. 

Time,  one  hour. — One  pint  of  boiling  water,  one  pint  of  new 
milk,  one  teaspoonful  soda,  the  same  of  salt,  flour  enough  to 

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form  a  batter;   let  it  rise,  add  sufficient  flour  to  form  a  dough, 
and  bake   immediately. 

Fried   Bread. 

Time,  ten  minutes. — Beat  four  eggs  very  light,  add  three 
tablespoonfuls  of  brown  sugar,  a  little  grated  nutmeg,  a  table- 
spoonful  of  orange  or  rose  water,  and  a  quart  of  milk.  Cut  into 
slices,  an  inch  thick,  a  stale  loaf  of  bread;  remove  the  crust 
from  the  sides,  and  cut  each  slice  into  halves.  Butter  your 
frying-pan,  and  when  hot  lay  in  your  bread  (dipped  in  the  cus- 
tard) and  brown  on  both  sides.  Lay  them  on  a  hot  dish,  and 
sprinkle  over  them  a  little  sugar. 

Graham    Bread. 

Take  two  cups  buttermilk  or  sour  milk,  one-half  cup  of  best 
sugar-house  syrup,  one  teaspoonful  of  soda,  half  teaspoonful  of 
salt.  Stir  with  a  spoon  to  a  stiff  mass  (not  too  stiff,  or  the  bread 
will  be  too  hard) ;  put  it  into  a  three-pint  or  a  two-quart  basin, 
well  buttered;  put  into  a  steamer  over  cold  water,  which  gives 
the  loaf  more  time  for  rising.  Steam  about  an  hour;  then 
place  it  in  the  oven  just  long  enough  to  give  it  a  good  rich 
brown  color.  Most  excellent  gems  are  made  with  sour  milk 
and  soda,  with  shortening  and  a  little  salt,  stirred  to  a  soft 
batter  with  Graham  flour,  and  baked  in  a  quick  oven  in  gem 
irons  or  patty  pans. 

Frizzled    Dried   Beef. 

Time,  fifteen  minutes;  six  persons. — Half-pound  chipped 
beef,  two  tablespoonfuls  of  butter,  half-pint  of  milk,  two  table- 
spoonfuls  of  flour,  and  dash  of  pepper.  Chipped  beef  is  perhaps 
one  dish  that  is  at  least  commonly  prepared  well.  If  the  meat 
is  very  salt,  scald  it  once  or  twice  and  then  press  it  perfectly 
dry.  Put  the  butter  in  a  saute  or  frying-pan;  stir  or  toss  the 
beef  in  the  butter  until  thoroughly  hot;  then  sprinkle  over  the 
flour,  mix  carefully  and  add  hastily  the  milk;  bring  to  boiling 
point  and  stand  over  hot  water. 

Kidney  Stew. 

Time,  thirty  minutes;  six  persons. — Six  veal  kidneys,  two 
tablespoonfuls  of  flour,  half-pint  of  boiling  water,  one  teaspoon- 
ful of  Worcestershire  sauce,  one  teaspoonful  of  tomato  catsup, 
one  teaspoonful  of  salt,  two  tablespoonfuls  of  butter.  Wash  and 
split  the  kidneys  in  halves.  Remove  the  white  tubes.  Wash  the 
kidneys,  cover  them  with  cold  water,  bring  to  boiling  point, 
drain;  cover  with  fresh  boiling  water,  drain  again.  Be  careful 

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that  each  time  they  are  just  brought  to  the  boiling  point,  do 
not  actually  boil.  Rub  the  butter  and  flour  together;  add  it  to 
the  butter  and  flour;  stir  until  boiling;  add  the  Worcestershire 
sauce,  tomato  catsup  and  salt;  bring  again  to  a  boil;  add  the 
kidneys;  cover  and  stand  over  hot  water  for  fifteen  minutes. 
Calf's  liver  may  be  prepared  in  precisely  the  same  way. 

Kidneys  Cooked   in  Their   Fat. 

Take  three  fresh  sheep's  kidneys,  without  removing  their 
fat,  cut  into  rounds  about  half  an  inch  in  thickness.  Dip 
them  in  cream  and  season,  then  dip  them  into  flour,  and  fry  in 
bacon  fat  a  golden  brown  on  each  side.  Serve  very  hot  on 
rounds  of  toast  or  fried  bread. 

Milk    Toast. 

One  quart  milk;  when  it  comes  to  a  boil  thicken  with  one 
teaspoonful  corn-starch;  add  salt.  Toast  the  bread  a  light 
brown;  butter  each  slice,  put  layers  of  toast  in  a  covered  dish 
and  pour  on  the  thickened  milk,  then  more  toast  and  milk,  and 
so  on  till  the  dish  is  full;  cover,  let  stand  five  minutes,  and 
serve. 

German    Toast. 

Prepare  the  tomatoes  as  for  sauce,  and  while  they  are 
cooking  toast  some  slices  of  bread  very  brown,  but  not  burned; 
butter  them  both  sides  and  pour  the  tomato  sauce  over  them. 

Corn  Bread. 

Time,  one  hour  and  a  half. — Take  one  quart  of  sweet  milk, 
corn  meal  enough  to  thicken,  three  eggs,  half  a  cup  of  butter, 
two  tablespoonfuls  of  brown  sugar,  one  teaspoonful  of  soda,  and 
two  of  cream  of  tartar;  bake  in  a  moderate  oven. 

Brown    Bread. 

Time,  four  to  five  hours. — One  quart  of  Indian  meal  and 
one  quart  of  rye,  mixed  well  together;  half  a  cup  of  molasses, 
one  tablespoonful  of  salt,  tablespoonful  of  cream  of  tartar,  two- 
thirds  of  a  tablespoonful  of  soda,  dissolved  in  a  pint  of  cold 
water.  When  dissolved  wet  the  mixture  with  it,  and  if  it  does 
not  thoroughly  wet  in  add  a  little  more.  It  should  be  nearly 
as  stiff  as  bread. 

How  to   Make   Bread. 

Bread  making  is  an  accomplishment  of  which  every  woman 
should  be  proud.  It  need  never  be  a  hard  task,  unless  the 
woman  makes  hard  work  of  it.  Especially  where  the  gas  range 

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is  used,  in  which  the  heat  is  under  absolute  control,  the  very 
best  and  most  satisfactory  results  can  be  attained.  If  the 
housekeeped  has  been  in  the  habit  of  setting  a  sponge  at  night 
and  insists  upon  that  procedure,  owing  to  a  longer  period  of 
fermentation,  a  less  quantity  of  yeast  should  be  used  than  if 
set  in  the  morning.  Dry  or  compressed  yeast  may  be  used,  but 
the  compressed  is  preferable  to  dry  when  making  bread  during 
the  day,  as  fermentation  proceeds  more  rapidly.  Certain  pro- 
portions and  conditions  are  necessary  to  obtain  successful 
results.  The  better  plan  is  to  measure  liquids  as  to  the  base  of 
proportions,  as  flours  vary  in  quality:  One  pint  milk,  one  pint 
boiling  water,  two  teaspoonfuls  salt,  one  tablespoonful  sugar, 
one  tablespoonful  butter,  one  yeast  cake  in  one-quarter  cup 
water.  Put  salt,  sugar  and  shortening  in  mixing  bowl,  add 
milk  and  pour  into  it  the  boiling  water.  Dissolve  yeast  in  one- 
quarter  cup  cold  water.  When  liquid  in  bowl  is  lukewarm,  add 
the  dissolved  yeast  and  flour  enough  to  make  a  batter;  beat 
well  until  full  of  bubbles,  cover  closely  and  keep  warm  for  one 
hour,  then  add  flour  and  knead  into  a  smooth,  velvety  dough  that 
will  not  stick  to  the  hands.  Place  in  warm  place,  allow  to 
stand  until  it  doubles  in  bulk  and  knead  down,  mold  and  put 
into  pans.  Allow  to  double  in  bulk  again  and  bake  in  hot  oven. 
Turn  on  both  burners  to  heat  the  oven;  let  burn  full  on  about 
eight  to  ten  minutes.  Turn  off  back  burner  and  put  in  bread. 
The  smaller  loaves  baked  in  the  brick  shaped  pans  can  be 
baked  in  numbers  to  fill  the  oven  to  fullest  capacity,  changing 
from  one  side  to  the  other,  if  necessary  to  insure  even  browning. 
According  to  thickness  of  loaves,  thirty  to  sixty  minutes  should 
be  allowed.  Rolls  may  be  lighter  than  bread  and  baked  in 
hotter  ovens. 

Eggs   a-la-Mode. 

Remove  the  skin  from  a  dozen  tomatoes,  medium  size,  cut 
them  up  in  a  saucepan,  add  a  little  butter,  pepper  and  salt; 
when  sufficiently  boiled,  beat  up  five  or  six  eggs,  and  just  before 
you  serve  turn  them  into  the  saucepan  with  the  tomato,  and 
stir  them  one  way  for  two  minutes,  allowing  them  time  to  be 
well  done. 

Buckwheat    Cakes. 

Let  the  buckwheat  be  of  the  hulled  sort,  and  fresh.  Put 
into  a  two-quart  pitcher  one  and  one-half  pints  of  tepid  water; 
add  four  tablespoonfuls  of  bakers'  or  as  much  "compressed" 
yeast  as  will  make  one  loaf  of  bread — other  kinds  in  propor- 
tion—with a  little  salt.  Then  stir  in  buckwheat  enough  to 

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make  a  thick  batter;  cover  the  pitcher  and  set  away  to  rise 
over  night,  after  beating  thoroughly.  In  the  morning  add  three 
tablespoonfuls  of  molasses  and  a  quarter  of  a  teaspoonful  of 
soda,  dissolved  in  about  three  tablespoonfuls  of  milk.  Beat  all 
well  together,  and  pour  the  cakes  from  the  pitcher  upon  a  well- 
heated  griddle. 

Hominy   Muffins. 

Time,  fifteen  minutes. — Take  two  cups  of  fine  hominy,  boiled 
and  cold;  beat  it  smooth;  stir  in  three  cups  of  sour  milk,  half  a 
cup  of  melted  butter,  two  teaspoonfuls  of  salt,  and  two  table- 
spoonfuls  of  white  sugar;  then  add  three  eggs  well  beaten,  one 
tablespoonful  of  soda  dissolved  in  hot  water,  and  one  large  cup 
of  flour;  bake  quickly. 

Flour   Muffins. 

Time,  fifteen  minutes. — One-half  cup  of  butter,  one-half  cup 
of  sugar,  two  cups  of  milk,  three  teaspoonfuls  of  yeast  powder 
rubbed  thoroughly  into  a  scant  quart  of  flour,  and  a  little  salt; 
bake  in  muffin  rings. 

Brown  Flour  Muffins. 

Time,  half  an  hour. — One  quart  tepid  water,  half  cup  yeast, 
one  tablespoonful  of  Indian  meal,  two  of  molasses,  two  pints 
graham  flour,  one  pint  wheat,  one  teaspoonful  of  soda  about 
half  an  hour  before  baking — as  thick  as  soft  gingerbread;  bake 
half  an  hour — or  in  greased  rings  on  a  griddle. 

Rice    Muffins. 

Time,  fifteen  minutes. — Take  one  cup  of  cold  boiled  rice, 
one  pint  of  flour,  two  eggs,  one  quart  of  milk,  one  tablespoonful 
of  butter,  and  one  teaspoonful  of  salt;  beat  very  hard  and  bake 
quickly. 

Corn    Muffins. 

Time,  fifteen  minutes. — Two  cups  yellow  Indian  meal,  one 
cup  flour,  three  eggs,  four  tablespoonfuls  of  sugar,  and  a  little 
salt,  a  piece  of  lard  or  butter  the  size  of  an  egg,  one  teaspoonful 
saleratus  and  two  of  cream  tartar  (the  cream  tartar  must  be 
put  in  dry  with  the  flour,  and  the  saleratus  mixed  with  a  little 
warm  water  and  put  in  last  of  all) ;  mix  all  together  with  milk 
as  thick  as  pound  cake  batter.  Pour  in  corn-muffin-pans  and 
bake  in  a  hot  oven. 

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Rusk. 

One  teacupful  of  butter,  one  cup  of  sugar,  one  egg,  one  bowl 
of  milk  or  water,  one-third  cup  of  yeast.  Mix  stiff  with  a 
sponge  over  night,  make  out  on  pans  in  the  morning;  raise  the 
second  time. 

Bread  Crackers. 

Take  one  pound  of  bread  dough  after  it  has  risen;  add  two 
ounces  of  butter  or  lard;  work  well  in  dough;  let  rise  again; 
roll  out  very  thin;  cut  in  cakes  and  bake  till  dry. 

Breakfast   Rolls. 

Mix  half  an  ounce  of  sifted  white  sugar  in  two  pounds  of  the 
finest  flour;  make  a  hole  in  the  center,  and  put  in  about  two 
tablespoonfuls  of  fresh  yeast,  mixed  with  a  little  water;  let  it 
stand  all  night;  in  the  morning  add  the  yolks  of  two  eggs,  a 
piece  of  butter  the  size  of  a  walnut,  and  sufficient  warm  milk 
to  make  it  of  a  right  consistency;  divide  into  rolls  (about  twelve 
or  fourteen) ;  bake  half  an  hour  in  a  brisk  oven. 

French  Rolls. 

One  pint  of  milk,  one  small  cup  of  home-made  yeast  (you 
can  try  the  baker's),  flour  enough  to  make  a  stiff  batter;  raise 
over  night.  In  the  morning  add  one  egg,  one  tablespoonful  of 
butter,  and  flour  enough  to  make  it  fine  and  white),  roll  out, 
cut  with  a  round  tin  and  fold  over;  put  them  in  a  pan  and  cover 
very  close.  Set  them  in  a  warm  place  until  they  are  very  light; 
bake  quickly. 

Pan  Doodles. 

Make  a  sponge  just  as  you  do  for  bread  over  night.  In  the 
morning  take  from  the  bread-dough  small  pieces  about  the  size 
of  a  walnut,  shape  them  rather  long  than  round;  fry  in  boiling 
hot  lard  a  light  brown;  serve  hot  in  a  covered  dish;  pull  them 
open  and  butter  them.  You  will  find  them  both  simple  and 
delicious  for  breakfast. 

Oatmeal   Cakes. 

Take  two  cups  of  cold  boiled  oatmeal;  mix  one  egg  through 
it;  one  tablespoonful  of  sugar,  and  prepared  flour  enough  to 
make  into  cakes;  dip  each  side  into  rolled  cracker  and  fry  brown. 

Breakfast    Pie. 

Time,  two  hours. — A  delicious  pie.  Make  a  standing  crust; 
then  a  mixture  of  six  eggs,  a  quart  of  milk,  some  finely  powdered 

14 


sweet  herbs,  a  teaspoonful  of  white  pepper;  then  line  a  pie  dish 
with  the  crust;  slice  some  ham  very  fine.  Put  a  layer  of  ham, 
then  part  of  your  custard,  and  so  on  till  the  dish  is  full.  Bake 
about  two  hours.  When  cold  lift  it  out  of  the  pie  dish. 

Batter  Bread. 

Take  half  a  cup  of  bread  crumbs  soaked  in  a  pint  of  milk 
and  two  eggs;  beat  this  to  a  smooth  batter;  add  two  cups  of 
Indian  meal,  one  teaspoonful  of  salt,  and  one  tablespoonful  of 
butter;  stir  all  together  very  hard,  and  bake  in  shallow  tins 
very  quickly. 

Rice  Cakes. 

Take  one  cup  of  cold  boiled  rice,  one  pint  of  flour,  one  tea- 
spoonful  of  salt,  two  eggs  beaten  lightly  and  milk  enough  to 
make  this  a  thick  batter;  beat  all  together  well  and  bake  on  a 
griddle. 

Tea  Biscuit. 

One  quart  of  sifted  flour,  a  little  salt,  three  teaspoonfuls  of 
baking  powder,  a  small  handful  of  sugar;  mix  lightly  through 
the  flour;  rub  a  large  teaspoonful  of  lard  through  the  dry  mix- 
ture; mix  with  sweet  milk  or  water,  the  colder  the  better;  roll 
out  soft  to  thickness  of  about  one-third  of  an  inch;  cut  with  a 
large-sized  cutter  and  bake  in  a  really  hot  oven. 

Dainty    Muffins. 

One-quarter  cup  butter,  one-quarter  cup  sugar,  one  egg, 
about  half  a  cup  of  milk,  one  and  one-half  cups  pastry  flour, 
three  scant  teaspoonfuls  baking  powder.  Cream  butter  in  cup, 
add  sugar  and  cream  together.  Put  in  bowl,  and  add  well  beaten 
egg;  sift  baking  powder  with  flour,  and  add,  alternating  with 
milk.  Bake  in  hot  buttered  gem  pans  in  moderately  hot  oven 
for  twenty-five  minutes. 

Waffles. 

Two  cups  flour,  two  level  teaspoonfuls  baking  powder,  one 
and  one-third  cups  milk,  one  scant  teaspoonful  sugar,  three  eggs, 
two  tablespoonfuls  melted  butter,  one-half  teaspoonful  salt.  Mix 
flour,  baking  powder,  sugar  and  salt.  Mix  yolks,  beaten  well 
with  milk;  add  to  the  flour  gradually,  beating  in  smoothly.  Lastly 
fold  in  beaten  whites.  Have  iron  very  clean,  hot  and  well 
greased.  Put  enough  batter  in  each  side  to  fill  not  quite  two- 
thirds  full.  Cover,  cook  waffles  a  minute  longer  on  other  side. 
Serve  hot  on  hot  plates. 

15 


Fritter   Batter. 

This  is  batter  for  the  Swedish  timbale  cases  made  with 
timbale  irons.  Sift  together  one  cup  of  pastry  flour  and  one-half 
teaspoon  of  salt.  Beat  the  yolks  of  four  eggs  light  and  add  half 
a  cup  of  milk  or  water.  Then  stir  the  liquid  into  the  flour  gradu- 
ally, making  a  smooth  batter,  and  add  one  tablespoon  of  olive  oil 
or  melted  butter.  Use  the  dover  beater  to  whip  the  whites  of 
eggs  to  a  stiff  froth  and  then  add  to  the  mixture  and  set  away 
in  a  cool  place  for  two  hours  or  more.  Have  ready  a  kettle  of 
hot  fat,  put  iron  into  fat  to  heat.  When  hot,  dip  carefully  into 
batter  to  cover  about  three-fourths  of  the  mold,  raise  and  im- 
merse in  fat.  When  lightly  browned,  take  from  fat,  drain,  tap 
handle  quickly  so  as  to  detach  the  cooked  case.  Examine  the 
first  case.  If  thin  or  too  thick,  add  flour  or  water  to  make 
of  right  consistency.  Cases  may  be  used  at  once,  or  set  aside, 
rewarmed  and  filled  at  last  moment  before  serving.  Any  creamed 
mixture  of  chicken,  fish  or  vegetables  may  be  used  for  filling. 


1G 


The  one  who  plays  one  of  the  most  important  parts  in  your 
little  world  is  the  COOK. 

A  world  without  cooks!  just  imagine. 

How  fortunate  to  have  a  little  cook  of  your  own  who  can 
supply  wonderful  dishes  "Like  Mother  used  to  Make" — she  is  a 
wonder. 

As  an  illustration,  take  a  celebrated  chef,  the  majority  of 
them  are  married,  and  while  they  prepare  the  most  elaborate 
dishes  for  others,  they  prefer  home  cooking,  prepared  by  the 
little  wife.  Though  he  would  gladly  give  lessons  to  the  new 
wife,  he'd  rather  have  a  piece  of  bread  and  butter  from  her 
hands  than  the  finest  meal  he  could  prepare. 

Would  the  idea  of  your  husband  knowing  more  about  cook- 
ing than  you  did  please  you? 

What  a  nice  compliment  to  hear  the  remark:  "My  wife  is 
a  mighty  fine  cook,  I  can  tell  you;  she  beats  her  teacher."  It 
makes  a  woman  happy,  for  where  is  the  woman  who  doesn't  love 
being  appreciated. 


17 


FISH. 

Let  great  care  be  taken  to  well  clean  the  fish  before  it  is 
dressed.  Fresh-water  fish  have  often  a  muddy  taste  and  smell, 
which  may  be  got  rid  of  by  soaking  them  in  strong  salt  and  water 
before  they  are  cooked. 

Salt  fish  should  be  soaked  in  water  before  boiling,  accord- 
ing to  the  time  it  has  been  in  salt.  When  it  is  hard  and  dry,  it 
will  require  thirty-six  hours'  soaking  before  it  is  dressed,  and 
the  water  must  be  changed  three  or  four  times.  When  fish  is  not 
very  salt,  twenty-four  hours,  or  even  one  night,  will  suffice. 

To  Fry  Fish. 

Cleanse  them  thoroughly,  dry  them  on  a  folded  cloth,  dredge 
flour  lightly  over  them,  brush  them  with  a  well-beaten  egg,  then 
dip  them  in  fine  breadcrumbs. 

Have  ready  enough  fine  oil,  or  melted  lard  or  beef  dripping 
(clarified),  to  entirely  cover  the  fish.  Place  the  frping-pan  over 
a  clear  fire.  Let  the  lard  reach  the  boiling  point,  and  then  im- 
merse the  fish  in  it.  You  may  try  whether  the  fat  is  hot  enough 
by  letting  a  drop  of  cold  water  fall  into  it  from  the  end  of  your 
spoon.  If  the  hot  fat  spits,  it  is  ready  for  use.  Then  fry,  turning 
the  fish  when  one  side  is  browned  to  the  other.  When  it  is  done, 
serve  it  extremely  dry  on  a  white  cloth  or  embossed  fish  paper. 

To  Broil  Fish. 

A  clear  fire  is  required.  Rub  the  bars  of  your  gridiron  with 
dripping  or  a  piece  of  beef  suet,  to  prevent  the  fish  from  sticking 
to  it.  Put  a  good  piece  of  butter  into  a  dish,  work  into  it  enough 
salt  and  pepper  to  season  the  fish.  Lay  the  fish  on  it  when  it 
is  broiled,  and  with  a  knife  blade  put  the  butter  over  every  part. 
Serve  very  hot. 

To  Boil  Fish. 

Put  the  fish  in  the  saucepan,  and  a  little  more  than  half 
cover  it  with  boiling  water.  Cover  the  lid  closely  and  boil 
gently  until  done.  To  determine  when  a  fish  is  sufficiently 
boiled,  draw  it  up  upon  the  fish  plate,  and  if  the  thickest  part 
of  the  fish  can  be  easily  divided  from  the  bone  with  a  knife,  it 
should  be  at  once  taken  from  the  water.  A  little  saltpetre  or  a 
few  spoonfuls  of  vinegar  may  be  added  to  the  water  to  render 
the  boiled  fish  firm.  Some  cooks  prefer  to  steep  the  fish  in 
salt  and  water  from  five  to  ten  minutes  before  putting  it  in  the 
kettle  to  cook,  instead  of  putting  salt  in  the  water  in  which  it  is 
to  boil.  By  this  this  means  less  scum  rises. 

18 


Codfish    Balls. 

Have  the  ingredients  cooked  on  the  day  you  wish  them  to 
be  eaten.  Put  your  codfish  to  soak  a  day  and  a  half,  and  then 
boil  until  tender.  Have  your  potatoes  boiling,  too.  When  the 
fish  is  done,  pull  every  lump,  no  matter  how  small,  apart,  until 
it  is  light  and  feathery.  Mash  the  potatoes  until  they  are  per- 
fectly smooth;  add  a  little  cream  or  milk,  and  a  little  butter,  but 
not  enough  to  color  them;  mix  all  thoroughly;  roll  into  fat, 
smooth  balls,  about  one-half  inch  thick.  Be  careful  to  make  them 
a  good  shape.  A  little  raw  onion,  chopped  fine,  is  delicious  mixed 
through  them,  just  sufficient  to  flavor.  Fry  a  good  brown,  in 
plenty  of  hot  lard.  Cooked  oysters,  laid  on  before  eating,  make 
them  still  better. 

Baked    Fish. 

Select  fresh,  firm-fleshed  fish  for  baking,  clean  thoroughly, 
cut  off  fins,  leaving  head  and  tail,  wipe  dry  and  pin  oiled  paper 
on  the  tail.  Dust  the  inside  with  salt.  Have  needle  with  thread 
ready  for  sewing  up  fish  as  it  is  stuffed.  Cut  strips  of  fat  bacon 
or  salt  pork  to  lay  in  gashes  or  over  top  of  fish,  to  baste  in  bak- 
ing. Fill  with 

Stuffing  for   Baked   Fish. 

Put  in  a  bowl  one  cup  of  bread  crumbs  from  loaf  two  or 
three  days  old;  add  one-quarter  teaspoonful  salt,  one-eighth 
teaspoon  pepper,  one  teaspoon  onion  juice,  one  teaspoon  minced 
parsley,  two  level  teaspoons  finely  chopped  sweet  midget  cucum- 
ber pickles  (one  teaspoon  of  capers  if  you  have  them  and  are 
liked),  one-quarter  cup  melted  butter.  If  crumbs  are  not  too 
dry,  no  moisture  need  be  added.  The  stuffing  if  slightly 
"crumbly"  is  more  delicate.  Put  in  lightly,  sew  up  fish  and 
form  a  horseshoe  or  letter  S  shape.  On  each  side  cut  gashes  to 
make  body  of  fish  turn  in  shape,  and  fill  them  with  the  pork 
strips.  Skewer  and  tie  in  shape;  put  strips  of  pork  in  bottom 
of  pan,  rest  fish  on  these  and  add  one  cup  hot  water  to  pan. 
Baste  with  hot  water,  to  which  a  little  salt  has  been  added.  Have 
the  oven  hot,  for  fish  must  begin  baking  at  once.  Within  five 
minutes  or  less,  a  hissing  sound  should  be  heard.  Upon  this 
first  heat  of  the  oven  will  depend  the  success  of  the  baking.  The 
fish  will  be  delicious,  juicy  and  tender  if  baked  just  right,  and 
those  who  have  not  liked  fish  at  all  will  relish  a  fish  baked  in 
this  manner.  Allow  twenty-five  to  thirty  minutes  for  baking  a 
fish  of  three  or  four  pounds.  When  done,  place  on  platter,  re- 

19 


move  paper,  skewers,  threads,  pork  strips,  and  garnish  with 
Saratoga  potatoes,  lemon  points  and  parsley  or  water  cress.  Serve 
with  Hollandaise  sauce. 

Baked  Slice  of  Halibut. 

Time,  thirty  minutes;  six  persons. — One  thick  slice  of  hali- 
but, one  level  teaspoonful  of  salt,  parsley,  one  small  onion,  one 
salt  spoonful  of  pepper,  one  tablespoonful  of  butter,  one-half  cup 
of  water,  one  lemon;  melt  the  butter;  chop  the  onion,  put  in 
the  bottom  of  the  baking  pan,  put  on  top  of  the  halibut  steak, 
dust  with  salt  and  pepper,  and  then  the  melted  butter.  Bake  in 
a  quick  oven,  or,  if  you  have  a  gas  stove,  in  the  broiling  cham- 
ber, for  thirty  minutes,  basting  once  or  twice.  The  steak  must 
be  nicely  browned.  Dish,  strain  over  any  sauce  that  may  be 
left  over  in  the  pan,  garnish  with  parsley  and  lemon,  and  send 
at  once  to  the  table. 

Lobster  a-la-Bordelaise. 

Time,  forty-five  minutes;  six  persons. — One  good  sized  lob- 
ster, two  ounces  of  butter,  one  bay  leaf,  one  salt  spoonful  of 
pepper,  one-half  pound  of  fresh  mushrooms  or  one  can  of  mush- 
rooms, one  pint  of  boiling  water,  one  small  onion,  one  salt 
spoonful  of  celery  seed,  one  level  teaspoonful  of  salt.  Put  the 
butter  and  onion,  chopped,  into  a  saucepan,  cook  until  the  onion 
is  slightly  browned,  then  add  the  flour,  when  boiling  add  all  the 
seasonings.  Simmer  gently  for  ten  minutes,  strain,  add  the 
mushrooms;  simmer  ten  minutes  longer  and  stand  the  sauce 
over  hot  water  while  you  cut  the  lobster  into  good  sized  pieces, 
put  the  lobster  into  the  sauce,  cover  the  pan  closely  and  stand 
it  over  hot  water  for  ten  minutes  and  it  is  ready  to  serve.  This 
may  be  served  on  toast  in  pate  shells,  or  in  a  vol-au-vent. 

Fish   Cakes. 

One  pint  bowl  salt  codfish,  picked  very  fine,  two  pint  bowls 
of  whole,  raw,  peeled  potatoes;  put  together  in  cold  water  and 
boil  until  the  potatoes  are  thoroughly  cooked;  remove  from 
fire  and  drain  off  all  the  water;  mash  with  potato-masher;  add 
piece  of  butter  the  size  of  an  egg,  two  well-beaten  eggs,  and  a 
little  pepper;  mix  well  with  a  wooden  spoon;  have  a  frying-pan 
with  boiling  lard  or  drippings,  into  which  drop  a  spoonful  of 
mixture  and  fry  brown;  do  not  freshen  the  fish  before  boiling 
with  potatoes,  and  do  not  mold  cakes,  but  drop  from  spoon. 

20 


Trout  a    I'Espagnol. 

Scale  the  trout  and  clean  it  by  the  gills;  put  inside  it  butter 
mixed  with  parsley,  chopped  onions,  pepper,  and  salt;  then 
dress  the  fish  with  oil,  parsley,  onions,  thyme,  laurel,  salt,  and 
pepper,  and  place  it  on  a  griddle,  wrapped  in  oil-paper,  dressing 
and  all.  When  cooked,  take  the  paper  and  herbs  off,  and  cover 
with  anchovy  sauce. 

Fish   Fritters. 

Take  salt  codfish  and  soak  it  over  night.  In  the  morning 
throw  the  water  off  the  fish,  put  on  fresh,  and  set  it  on  the 
range  until  it  comes  to  a  boil.  Do  not  let  it  boil,  as  that  will 
harden  it.  Then  pick  it  up  very  fine,  season  with  pepper,  mace, 
and  perhaps  a  little  salt.  Make  a  batter  of  a  pint  of  milk  and 
three  eggs,  stir  in  the  fish,  and  fry  in  small  cakes.  Any  kind 
of  codfish  makes  nice  fritters. 

Turbot  a-la-Creme. 

Time,  one  hour. — Take  five  pounds  of  halibut  or  cod;  boil 
thoroughly  in  salt  and  water;  when  done,  drain  it,  and  when 
cool  flake  it,  taking  out  all  the  bones.  One  quart  of  cream  set 
in  a  saucepan  of  hot  water,  half  of  an  onion,  some  sprigs  of 
parsley,  two  tablespoonfuls  of  corn-starch;  cook  it  until  it  is 
flavored,  then  strain  out  the  parsley  and  half  a  pound  of  butter 
to  the  cream;  take  the  dish  you  serve  it  in  and  put  first  a  layer 
of  fish,  then  a  layer  of  cream,  a  sprinkle  of  cayenne  pepper, 
then  a  layer  of  cracker  crumbs,  and  so  on  until  the  dish  is  full; 
put  the  last  layer  of  cracker  crumbs;  bake  it  an  hour  at  least; 
garnish  with  parsley. 

Fresh   Halibut  Fish-balls. 

To  two  pounds  of  boiled  halibut  add  double  the  quantity  of 
hot  mashed  potatoes;  the  fish  must  be  picked  in  small  pieces; 
add  butter  the  size  of  an  egg,  a  teaspoonful  of  powdered  sugar, 
salt,  and  two  eggs;  mix  them  well,  make  them  into  round,  flat 
balls,  and  when  the  weather  is  cold  they  can  stand  over  night, 
but  in  summer  they  must  be  made  in  the  morning.  Have  a 
kettle  of  boiling  hot  lard,  put  in  only  a  few  at  a  time,  and  boil 
them  until  they  are  a  nice  light  brown.  If  the  lard  is  not  quite 
boiling  they  will  soak  the  fat,  and  if  too  hot  they  will  come  out 
black  instead  of  brown.  If  the  fish,  potatoes,  etc..  seem  too  dry 
when  you  mix  it,  add  a  very  little  milk. 

21 


Salmagundi. 

Take  the  bones  out  of  one  dozen  salt  herring  or  shad  and  cut 
the  flesh  fine;  wash  two  or  three  times  in  cold  water;  squeeze 
the  water  well  out;  slice  eight  onions  thin;  put  fish  and  onions 
together  and  put  on  cold  vinegar  and  pepper. 

Halibut   Steaks. 

Wash  and  wipe  the  steaks  dry;  beat  up  two  or  three  eggs 
and  roll  out  some  hard  crackers  very  fine;  salt  each  steak 
and  then  dip  into  the  beaten  eggs,  and  after  into  the  cracker 
crumbs,  and  fry  in  hot  fat. 

To   Cook   Shad-roes. 

First  partially  boil  them  in  a  small  covered  pan  and  then 
fry  in  hot  lard,  after  covering  or  sprinkling  with  flour.  The 
slices  may  also  be  simply  dried  in  a  cloth,  floured  and  broiled 
over  a  clear  fire;  but  they  require  the  greatest  care  then  to  pre- 
vent them  from  burning.  The  gridiron  is  always  rubbed  with 
suet  first. 

Boiled    Salmon. 

Salmon  is  put  into  warm  water  instead  of  cold,  in  order  to 
preserve  its  color  and  set  the  curd.  It  should  be  thoroughly  well 
dressed  to  be  wholesome.  Scale  it,  empty  and  wash  it  with  the 
greatest  care.  Do  not  leave  any  blood  in  the  inside  that  you 
can  remove.  Boil  the  salt  rapidly  in  the  fish-kettle  for  a  minute 
or  two,  taking  off  the  scum  as  it  rises;  put  in  the  salmon,  first 
trussing  it  in  the  shape  of  the  letter  S,  and  let  it  boil  gently 
until  it  is  thoroughly  done.  Take  it  from  the  water  on  the  fish- 
plate, let  it  drain,  put  it  on  a  hot  folded  fish  napkin,  and  garnish 
with  slices  of  lemon.  Sauce:  Shrimp  or  lobster.  Send  up  dressed 
cucumber  with  salmon. 

Broiled   Salmon. 

Time,  ten  to  fifteen  minutes.— Cut  slices  of  an  inch  or  an 
inch  and  a  half  thick  from  the  middle  of  a  large  salmon;  dust 
a  little  cayenne  pepper  over  them;  wrap  them  in  oiled  or  but- 
tered paper,  and  broil  them  over  a  clear  fire,  first  rubbing  the 
bars  of  the  gridiron  with  suet. 

Cod's  Head  and  Shoulder. 

Time,  half  an  hour  or  more. — Cod's  head  and  shoulders; 
four  ounces  of  salt  to  each  gallon  of  water;  a  little  horseradish. 
Rub  a  little  salt  down  the  bone  and  the  thick  part  of  the  fish, 
and  tie  a  fold  or  two  of  wide  tape  round  it  to  prevent  its  break- 

22 


ing.  Lay  it  in  a  fish-kettle  with  sufficient  cold  water  to  cover 
it,  with  salt  in  the  above  proportion;  add  three  spoonfuls  of 
vinegar  and  a  little  horseradish.  Let  the  water  be  brought  just 
to  the  verge  of  boiling;  then  draw  the  fish-kettle  to  the  side  of 
the  fire,  to  simmer  gently  till  the  fish  is  done,  which  can  be 
ascertained  by  trying  it  with  a  fish  slice  to  see  if  the  meat  can 
be  separated  easily  from  the  bone;  skim  it  well  and  carefully. 
When  done,  drain  it  and  slip  it  off  the  fish  strainer  on  a  napkin 
neatly  folded  in  a  dish.  Garnish  with  double  parsley,  lemon  and 
the  roe  and  liver  of  the  cod.  If  the  cod  be  crimped,  it  will  re- 
puire  a  shorter  time  to  dress  it. 

Picked   Cod. 

Time,  fifteen  minutes. — About  one  pound  and  a  half  of 
dressed  cod;  a  little  oyster  and  egg  sauce;  two  hard-boiled  eggs, 
and  four  parsnips,  or  some  mashed  potatoes.  Pick  about  a  pound 
and  a  half  of  dressed  codfish  into  flakes,  and  put  it  in  layers,  with 
a  little  oyster  and  egg  sauce  alternately,  in  a  stewpan.  Make 
it  thoroughly  hot.  When  it  is  done,  pile  it  in  the  center  of  the 
dish,  and  serve  with  mashed  potatoes  in  a  wall  round  it,  browned 
with  a  salamander,  or  garnish  it  with  slices  of  hard-boiled  eggs 
and  parsnips  cut  into  shapes. 

Salt  Cod. 

Time,  one  hour. — Put  the  cod  in  water  the  night  before  it  is 
wanted,  and  let  it  soak  all  night;  boil  it;  lay  it  in  a  dish,  and 
send  it  up  hot,  with  egg  sauce.  If  it  be  preferred,  instead  of  the 
egg  sauce,  boil  parsnips  quite  tender,  mash  them  with  butter, 
cream  or  milk,  and  spread  them  round  the  salt  fish. 

Baked    Eels. 

Time,  three-quarters  of  an  hour. — Skin,  empty,  and  thorough- 
ly wash  four  large  eels,  cut  off  the  heads,  and  divide  them  into 
rather  short  pieces,  wipe  them  very  dry,  dip  each  piece  into  a 
seasoning  of  cayenne,  salt,  minced  parsley,  and  a  little  powdered 
savory  herbs,  put  them  into  a  deep  dish,  cover  them  with  veal 
stock,  put  a  thick  paper  or  cover  over  the  dish,  and  set  it  in 
the  oven  until  the  eels  are  tender.  Skim  off  the  fat,  take  the 
pieces  of  fish  carefully  out  on  a  hot  dish  to  keep  warm,  and 
stir  into  the  gravy  the  wine,  strained  lemon  juice  and  sauce; 
make  it  just  boil  up,  and  pour  it  over  the  fish.  Garnish  with 
sliced  lemon. 

23 


Fried  Eels. 

Time,  eighteen  or  twenty  minutes. — Prepare  and  wash  the 
eels,  wipe  them  thoroughly  dry,  and  dredge  over  them  a  very 
little  flour;  if  large,  cut  them  into  pieces  of  about  four  inches 
long,  brush  them  over  with  egg,  dip  them  in  bread  crumbs,  and 
fry  them  in  hot  fat.  If  small  they  should  be  curled  round  and 
fried,  first  dipped  into  egg  and  bread  crumbs.  Serve  them  up 
garnished  with  fried  parsley. 

Yacht  Oyster  Stew. 

Time,  half  an  hour. — Strain,  cook  and  skim  the  juice  of 
twenty-four  oysters;  boil  celery  and  a  quarter  of  a  small  onion  in 
a  little  water  for  half  an  hour  or  until  the  celery  is  well  cooked; 
then  add  a  pint  of  milk  or  cream,  a  tablespoonful  of  butter,  a 
tablespoonful  of  pounded  crackers,  a  teaspoonful  of  Worcester- 
shire sauce,  salt,  pepper,  the  oysters,  and  cooked  juice,  and  boil 
all  three  minutes,  or  until  the  edges  of  the  oysters  shrivel. 

To    Stew    Oysters. 

Time,  ten  minutes.— After  pouring  off  the  juice,  put  the 
oysters  in  some  salt  water  and  pass  each  one  between  the  thumb 
and  finger  to  get  rid  of  the  slime.  Then  to  100  oysters  add  half 
a  pound  of  butter  rubbed  up  with  a  teaspoonful  of  flour;  stir  for 
ten  minltes  or  till  done,  then  add  a  half  pint  of  cream,  but  do 
not  permit  it  to  boil,  otherwise  the  cream  will  curdle;  add  salt 
and  cayenne  to  the  taste. 

Scalloped  Oysters. 

Time,  a  quarter  of  an  hour. — Butter  some  tin  scallop  shells, 
or  if  you  have  not  any,  a  small  tart  dish.  Strew  in  a  layer  of 
grated  bread,  then  put  some  thin  slices  of  butter,  then  oysters 
enough  to  fill  your  shells  or  dish.  Cover  them  thickly  with 
bread  crumbs,  again  add  slices  of  butter.  Pepper  the  whole  well, 
add  a  little  of  the  liquor  kept  from  the  oysters.  Put  butter  over 
the  whole  surface,  and  bake  in  a  quick  oven.  Serve  them  in 
their  shells  or  in  the  dish.  Brown  them  with  a  salamander.  If 
you  have  not  one,  make  the  kitchen  shovel  redhot  and  hold  it 
over  closely  enough  to  brown  your  scallops. 

Oyster    Patties. 

Cover  some  small  tins,  called  patty-pans,  with  puff  paste; 
cut  it  round,  and  put  in  the  center  a  small  piece  of  bread  (to 
prevent  the  top  and  bottom  from  collapsing) ;  cover  it  with 
paste,  slightly  pinch  the  edges  together,  and  bake  in  a  brisk 

24 


oven  a  quarter  of  an  hour.  Then,  having  bearded  and  parboiled 
a  dozen  large  oysters,  cut  them  in  quarters,  and  put  them  in  a 
stewpan  with  an  ounce  of  butter,  a  teaspoonful  of  flour,  mixed 
with  their  liquor,  and  the  broth  from  the  beards (  which  you  must 
stey  in  a  small  saucepan,  with  a  little  stock  gravy  and  two  or 
three  shreds  of  lemon).  Season  with  a  very  little  salt,  a  quar- 
ter of  a  teaspoonful  of  powdered  mace,  and  the  same  quantity 
of  cayenne;  then  gradually  add  three  tablespoonfuls  of  cream. 
Mix  well;  then  with  a  thin  knife  open  the  patties,  take  out  the 
bread,  put  in  a  spoonful  of  the  oysters  and  cream  gravy;  put  the 
covers  on  again  and  serve  hot. 

Pickled  Oysters. 

Scald,  beard,  and  wash  large,  fat  oysters  in  their  own  liquor; 
strain  it,  and  to  every  pint  put  a  glass  of  white  wine,  mace, 
nutmeg,  a  good  many  white  peppercorns,  and  a  little  salt,  if 
necessary;  simmer  the  oysters  for  four  or  five  minutes;  put 
vinegar,  in  the  proportion  of  a  glass  to  the  pint,  to  the  liquor, 
and  boil  it  up;  skim  this  pickle  and  pour  it  over  the  oysters, 
and  when  cold  cork  and  close  them  up  tight. 

Soft-Shell  Crabs. 

Soft-shell  crabs  must  be  dipped  in  beaten  egg,  and  then  in 
grated  bread  or  cracker  crumbs,  and  thrown  into  a  hot  frying- 
pan,  in  which  salt  pork  has  been  friend  out  for  the  purpose;  it 
gives  them  a  much  better  flavor  than  butter  or  lard. 

Oyster   Fritters. 

Time,  five  or  six  minutes. — Beard  some  good-sized  oysters, 
make  a  thick  omelet  batter  with  four  eggs  and  a  tablespoonful 
of  milk,  dip  each  oyster  into  the  batter,  and  then  into  grated 
bread,  fry  them  a  nice  color,  and  use  them  to  garnish  fried  fish. 

Scallops. 

Time,  half  an  hour. — Cover  the  scallops  with  beaten  egg 
and  bread-crumbs,  well  seasoned  with  pepper,  salt  and  minced 
parsley,  and  fry  them  nicely.  Put  them  to  keep  hot,  dredge 
flour  into  the  frying-pan  to  take  up  the  grease,  mix  in  water 
enough  for  gravy,  season  with  pepper  and  salt,  thicken  it  if 
required,  make  the  scallops  hot  in  it,  and  serve  them  with  the 
gravy  together.  Lemon  pickle  may  be  added. 

They  may  also  be  floured  and  fried,  and  then  stewed. 

25 


To  Stew  Mussels. 

Time,  ten  minutes. — Clean  the  shells  thoroughly  with  re- 
peated washings,  and  cook  them  until  they  open,  as  mentioned 
above.  Pick  them  out  of  the  shells,  and  as  you  do  so  save  the 
liquor  that  runs  from  them,  and  pick  out  from  each  one  the 
little  hairy  appendage  to  be  found  at  the  root  of  the  little  mem- 
ber shaped  like  a  tongue.  To  the  mussels,  thus  prepared,  put 
half  a  pint  of  the  liquor  saved,  and  if  there  is  not  enough  of  it 
eke  out  the  quantity  with  a  little  of  the  liquor  in  which  they 
were  boiled,  poured  off  clear.  Put  in  a  blade  of  mace,  thicken 
it  with  a  piece  of  butter  rolled  in  flour,  let  them  stew  gently 
for  a  few  minutes,  and  serve  them  on  toast. 

To  Boil   Herrings. 

Time,  twenty  minutes. — Clean  and  wash  the  fish;  dry  them 
in  a  cloth,  and  rub  over  them  a  little  vinegar  and  salt.  Skewer 
them  with  their  tails  in  their  mouths,  lay  them  on  a  strainer 
in  a  stewpan,  and  when  the  water  boils  put  them  in,  and  let 
them  continue  simmering  slowly  for  about  twenty  minutes.  When 
they  are  done,  drain  and  place  them  in  the  dish  with  the  heads 
turned  in  to  the  center;  garnish  with  scraped  horseradish,  and 
serve  with  parsley  and  butter  sauce. 

To  Bake  Herrings. 

Time,  one  hour. — Clean  and  wash  two  herrings,  lay  them  on 
a  dish  or  board,  and  rub  well  over  and  into  them  a  spoonful  of 
pepper,  one  of  salt,  and  twelve  cloves  pounded.  Lay  them  in 
an  earthen  pan,  cover  them  with  vinegar,  add  two  or  three  bay 
leaves,  and  tie  them  over  with  a  thick  paper.  Put  them  into  a 
moderate  oven,  and  bake  them  for  an  hour.  To  be  eaten  cold. 

Fried    Herrings. 

Time,  six  or  eight  minutes. — Clean  and  scale  the  fish,  and 
dry  them  thoroughly  in  a  cloth.  When  they  are  quite  dry,  fry 
them  to  a  bright  color.  The  herring,  being  so  rich  a  fish,  should 
be  fried  with  less  butter  than  fish  of  most  kinds,  and  well 
drained,  and  dried  afterwards.  A  nice  sauce  to  eat  with  her- 
rings is  sugar,  mustard,  and  a  little  salt  and  vinegar.  Some 
serve  melted  butter,  but  herrings,  are  too  rich  to  eat  with  a  rich 
sauce.  Crisp  parsley  may  be  used  as  a  garnish. 

To    Dress    Lobsters. 

When  sent  to  table,  separate  the  body  from  the  tail,  remove 
the  large  claws,  and  crack  them  at  each  joint  carefully,  and 
split  the  tail  down  the  middle  with  a  sharp  knife;  place  the 

26 


body  upright  in  the  center  of  a  dish  on  a  napkin,  and  arrange 
the  tail  and  claws  on  each  side.    Garnish  it  with  double  parsley. 

To   Dress   Boiled  Crabs. 

Empty  the  large  shell;  mix  the  flesh  with  a  very  little  oil, 
vinegar,  salt,  white  pepper,  and  cayenne  to  your  taste,  replace 
the  meat  in  the  large  shell,  and  place  it  in  the  dish  with  the 
claws. 

To   Pickle    Fish. 

Take  any  freshly  caught  fish,  clean  and  scale  them,  wash  and 
wipe  them  dry.  Cut  them  into  slices  a  few  inches  thick,  put 
them  in  a  jar  with  some  salt,  some  allspice,  and  a  little  horse- 
radish. When  filled,  cover  them  with  good  strong  vinegar.  Cover 
it  well  with  a  good  cover.  Let  it  stand  in  your  oven  a  few  hours. 
Don't  let  the  oven  be  too  hot.  This  will  keep  six  months.  Put 
it  immediately  in  the  cellar,  and  in  a  few  days  they  will  be  fit 
for  use. 

Clam    Chowder. 

Twenty-five  clams,  chopped  fine;  six  potatoes,  chopped  fine; 
two  onions,  chopped  fine;  a  piece  of  salt  pork,  also  chopped,  and 
butter  about  the  size  of  an  egg;  salt  and  pepper  to  taste  the 
clam  juice  and  one  pint  of  milk  and  the  same  of  water;  six 
crackers  rolled,  one  nutmeg,  teaspoonful  celery  seed.  Boil  these 
slowly  for  at  least  four  hours,  adding  water  if  it  becomes  too 
thick;  half  an  hour  before  serving  add  coffee  cupful  of  tomato 
catsup  and  two  tablespoonfuls  of  Worcestershire  sauce.  When 
ready  for  table  add  tumbler  of  sherry;  cut  a  lemon  in  slices 
and  serve  with  it. 

Fried  Oysters. 

Select  fine,  large  oysters,  dry  them  out  of  their  own  liquor. 
Have  ready  a  plate  of  eggs  and  a  plate  of  bred  crumbs.  Let 
them  lay  in  the  egg  a  few  minutes,  and  then  roll  them  in  the 
bread  crumbs,  allowing  them  to  remain  in  these  also  for  a  minute 
or  two;  this  will  make  them  adhere,  and  not  come  off  as  a  skin 
when  in  the  pan.  Fry  in  half  butter  and  half  lard,  in  order  to 
give  them  a  rich  brown.  Make  it  very  hot  before  putting  the 
oysters  in. 

Clam   Fritters. 

Take  twelve  large  or  twenty-five  small  claims  from  their 
shells;  if  the  clams  are  large,  divide  them.  Mix  two  gills  of 
wheat  flour  with  one  gill  of  milk,  half  as  much  of  the  clam  liquor, 
and  one  egg  well  beaten.  Make  the  batter  smooth,  and  then 
stir  in  the  clams.  Drop  the  batter  by  tablespoonfuls  in  boiling 
lard;  let  them  fry  gently,  turning  them  when  done  on  one  side. 

27 


SOUPS. 

It  is  of  great  importance  that  every  one,  and  most  especially 
those  who  labor  hard,  should  take  a  little  light  soup  at  the  be- 
ginning of  a  dinner,  it  warms  and  stimulates  the  stomach  and 
prepares  it  for  the  digestion  of  the  heavier  foods  to  follow. 

Soup  Garnishings. 

Under  this  heading  we  place  croutons  of  various  sizes  and 
shapes,  which  are  perhaps  the  most  active  of  soup  garnishings; 
cooked  vegetables  cut  into  fancy  shapes,  tiny  egg  balls,  force 
meat  balls,  marrow  or  suet  balls,  are  also  sightly  and  palatable. 

Stock. 

All  meat  soups  have  "stock"  for  their  basis.  Beef  and  veal 
make  the  best  stock,  but  mutton,  if  previously  broiled  or  roasted, 
is  very  good.  The  Digester  or  Stock-pot  should  be  made  the 
receptacle  of  all  sorts  of  meat  bones,  either  broken  or  crushed, 
as  the  large  proportion  of  gelatinous  matter  they  contain  is  the 
basis  or  jelly  of  the  stock,  to  which  it  can  be  added  at  pleasure. 

Winter  (Split)    Pea  Soup. 

Time,  three  hours. — Soak  a  quart  of  split  peas  in  soft  water 
for  twelve  or  fourteen  hours,  and  remove  those  which  float 
on  the  top.  Then  simmer  in  two  quarts  of  water  until  tender; 
put  them  in  your  stewpan;  add  two  quarts  of  beef  stock,  about 
a  couple  of  pounds  of  shin  of  beef,  any  odd  meat  bones,  chopped 
up,  and  a  slice  of  ham;  a  head  of  celery,  six  onions,  three  each 
of  carrots  and  turnips — all  peeled  and  sliced — and  seasoning  to 
taste  .  Simmer  the  whole  for  two  or  three  hours,  stirring 
and  skimming  from  time  to  time;  pass  all  through  a  fine  hair 
sieve,  give  it  one  boil,  and  serve  with  toasted  bread. 

Pot-Au-Feu. 

Time,  three  hours. — Take  shin  of  beef  or  cold  beefsteak  or 
roast,  or  anything  of  that  kind;  put  in  grated  carrot  (because 
that  gives  a  flavor  and  a  nice  color),  turnips,  potatoes,  a  little 
browned  flour,  and  plenty  of  salt  and  pepper;  add  a  little  garlic, 
half  an  onion,  and  some  parsley.  Boil  two  or  three  hours;  strain 
after  all  is  cooked. 

Soup   Julienne. 

Time,  forty-five  minutes;  six  persons. — One  small  turnip, 
half-cup  of  fresh  green  peas,  one  head  of  lettuce,  one  teaspoonful 
of  salt,  one  and  one-half  quarts  of  boiling  water,  half  cup  of 
tender  young  beans,  one  potato,  one  salt  spoonful  of  pepper. 

28 


Cut  the  carrot,  turnip  and  potato  in  small  strips;  shell  the  peas 
and  beans.  Put  the  carrot  and  turnip  in  unsalted  water  and 
cook  until  tender,  about  thirty  minutes.  Put  the  beans  in  salted 
water,  cook  twenty  minutes;  add  the  peas,  cook  ten  minutes  and 
drain.  Throw  the  potato  in  unsalted  water  and  cook  five  min- 
utes. Drain  all  the  vegetables,  mix  and  add  four  nice  lettuce 
leaves  cut  into  shreds;  add  the  vegetables  and  seasons,  bring 
to  a  boil  and  serve. 

Potato    Soup. 

Time,  two  hours. — Eight  potatoes,  two  turnips,  four  large 
onions,  boiled  together  (in  beef,  mutton  or  poultry  water)  to  a 
jam;  then  strained  through  a  colander;  then  add  butter  rubbed 
in  flour  (a  little),  with  cream  or  sweet  milk,  pepper  and  salt; 
chopped  parsley  in  the  bottom  of  the  tureen;  let  soup  boil  well, 
then  pour  over  the  parsley. 

Mock    Bisque   Soup. 

Stew  a  can  of  tomatoes,  and  strain.  Add  a  pinch  of  baking 
soda,  to  remove  the  acidity.  In  another  saucepan  boil  three 
pints  of  milk;  thicken  with  a  tablespoonful  of  corn-starch  pre- 
viously mixed  with  a  little  cold  milk;  add  lump  of  butter  size  of 
an  egg;  salt  and  pepper  to  taste;  mix  with  tomatoes;  let  all 
come  once  to  the  boil  and  serve. 

Clam  Soup. 

Time,  one  hour. — Twenty-five  clams,  opened,  raw  and 
chopped  fine;  add  three  quarts  of  water;  boil  them  one-half  hour, 
then  add  a  pint  of  milk,  one  onion  chopped  fine,  thicken  with 
butter  and  flour;  beat  three  eggs  in  the  tureen  and  pour  your 
broth  over  them  boiling  hot. 

Black    Bean    Soup. 

Time,  five  hours. — Take  a  large  knuckle  of  veal,  add  to  it 
four  quarts  of  water  and  one  quart  of  black  beans  that  have  been 
soaked  in  water  over  night,  and  let  them  boil  with  the  veal  four 
or  five  hours;  also,  a  small  bit  of  onion  and  a  dozen  whole 
cloves,  some  salt  and  pepper;  cut  three  hard-boiled  eggs  and 
two  lemons  into  slices  and  put  into  the  bottom  of  your  tureen, 
and  strain  the  soup,  boiling  hot,  upon  them.  If  the  water  boils 
away,  you  must  keep  adding  to  it,  as  this  recipe  ought  to  make 
a  gallon  of  soup.  It  should  be  of  the  consistency  of  pea  soup. 
If  you  have  no  veal,  the  bones  of  salt  pork  make  a  good  substi- 
tute, but  not  equal  to  the  knuckle. 

29 


Mock   Turtle    Soup. 

Time,  twelve  hours. — Take  about  ten  pounds  of  shin  beef, 
cut  it  into  small  pieces,  and  fry  the  lean  parts  a  light  brown; 
put  the  rest  of  the  beef  (i.  e.,  the  fat  part)  into  a  stewpan  with 
boiling  water,  and  stew  it  for  eight  hours,  with  a  bunch  of  sweet 
herbs  and  two  onions;  when  cold  take  off  the  fat.  Then  get  half 
a  calf's  head  with  the  skin  on,  half  boil  it,  and  cut  it  into  small 
square  pieces  and  put  them  with  the  lean  beef  and  the  soup 
into  the  same  pot,  and  let  them  stew  altogether  until  quite 
tender.  Thicken  it  with  a  very  little  flour;  add  a  little  pounded 
mace  and  cloves,  and  a  grate  of  nutmeg,  two  spoonfuls  of  mush- 
room catsup,  and  pepper  and  salt  to  taste.  A  wine  glass  of 
sherry  or  white  wine  improves  it.  It  should  be  served  with  egg 
balls  and  lemon. 

Tomato  Soup. 

Time,  one  hour  and  a  quarter. — Take  twelve  large  tomatoes, 
peel  and  chop  them;  boil  ripe  ones  an  hour,  then  stir  in  a  half  a 
teaspoonful  of  soda;  when  the  foaming  ceases  add  two  soft 
crackers  rolled  very  fine;  add  a  quart  of  milk,  one  tablespoonful 
of  butter  and  boil  fifteen  minutes.  Salt  and  pepper  to  taste.  If 
too  thick,  add  a  little  boiling  water  or  milk. 

Oyster    Soup. 

Time,  half  an  hour. — To  one  hundred  oysters  take  one  quart 
of  milk,  half  a  pint  of  water,  four  spoonfuls  of  flour,  half  a  cup 
of  butter,  and  one  teaspoonful  of  salt,  with  a  very  little  cayenne 
pepper.  Boil  and  skim  the  liquor  off  the  oysters.  Steam  the 
flour  and  butter  over  the  tea-kettle  until  soft  enough  to  beat  to 
a  froth;  then  stir  it  in  the  liquor  while  boiling;  after  which  add 
the  other  ingredients,  and  throw  in  the  oysters,  allowing  them 
merely  to  scald. 

Green   Pea  Soup. 

Time,  two  hours. — Take  two  quarts  of  green  peas,  one  small 
onion  and  a  sprig  of  parsley  cut  fine;  add  two  quarts  of  hot 
water  and  boil  slowly  for  half  an  hour,  then  add  a  pint  of  small 
new  potatoes  which  have  been  peeled  and  laid  in  cold  water 
an  hour;  put  in  a  teaspoonful  of  sugar  and  a  little  salt;  boil 
till  the  potatoes  are  done;  now  add  a  teacupful  of  cream  or  a 
pint  of  milk,  boil  a  minute  or  two,  and  serve  with  small  slices 
of  toasted  bread  or  gems  cut  in  halves. 

30 


Chicken  Soup. 

Time.four  hours. — Boil  a  pair  of  chickens  with  great  care, 
skimming  constantly,  and  keeping  them  covered  with  water. 
When  tender,  take  out  the  chicken  and  remove  every  bone 
from  the  meat;  put  a  large  lump  of  butter  into  a  frying-pan  and 
dredge  the  chicken  meat  well  with  flour,  lay  in  the  hot  pan; 
fry  a  nice  brown  and  keep  it  hot  and  dry.  Take  a  pint  of  the 
chicken  water  and  stir  in  two  large  spoonfuls  of  curry  powder, 
two  of  butter  and  one  of  flour,  one  teaspoonful  of  salt  and  a 
little  cayenne;  stir  until  smooth,  then  mix  it  with  the  broth  in 
the  pot;  when  well  mixed,  simmer  five  minutes,  then  add  the 
browned  chicken.  Serve  with  rice. 

Macaroni    Soup. 

Time,  three-quarters  of  an  hour. — The  macaroni  must  be 
boiled  in  water  for  ten  minutes,  strained  and  put  into  boiling 
stock,  in  the  proportion  of  half  a  pound  to  the  gallon;  simmer 
slowly  for  half  an  hour,  and  serve  very  hot,  with  grated  cheese 
on  a  separate  dish. 

Kidney  Soup. 

Time,  six  hours. — Add  to  the  liquor  from  a  boiled  leg  of 
mutton  a  bullock's  kidney,  put  it  over  the  fire  and  when  half  done 
take  out  the  kidney  and  cut  it  into  pieces  the  size  of  dice.  Add 
three  sticks  of  celery,  three  or  four  turnips,  and  the  same  of 
carrots,  all  cut  small,  and  a  bunch  of  sweet  herbs,  tied  together. 
Season  to  your  taste  with  pepper  and  salt.  Let  it  boil  slowly 
for  five  or  six  hours,  adding  the  catsup.  When  done  take  out 
the  herbs,  and  serve  the  vegetables  in  the  soup.  It  is  always 
better  (as  all  soups  are)  made  the  day  before  it  is  wanted. 

Scotch    Barley    Broth. 

Time,  two  hours. — Take  six  pounds  of  the  thick  flank  of 
beef,  and  cover  it  with  six  quarts  of  water,  and  a  quarter  of  a 
pound  of  barley;  boil  it  gently  for  an  hour,  skimming  it  fre- 
quently. Then  add  three  heads  of  celery,  two  carrots,  two 
turnips  cut  into  pieces,  one  onion,  a  bunch  of  sweet  herbs,  and 
a  little  parsley;  boil  all  together  till  you  find  the  broth  very 
good.  Season  it  with  salt.  Then  take  out  the  beef,  the  onion, 
and  sweet  herbs;  pour  the  broth  into  the  tureen  and  put  the 
beef  in  a  dish  garnished  with  carrots  and  turnips. 

31 


Ox-Tail    Soup. 

Time,  four  hours  and  a  half. — Cut  up  two  ox-tails,  separat- 
ing them  at  the  joints;  put  them  into  a  stewpan  with  about  an 
ounce  and  a  half  of  butter,  a  head  of  celery,  two  onions,  two  tur- 
nips, and  two  carrots  cut  into  slices,  and  a  quarter  of  a  pound 
of  lean  ham  cut  very  thin;  the  pepper  corns  and  savory  herbs, 
and  about  a  half  pint  of  cold  water.  Stir  it  over  a  quick  fire 
for  a  short  time  to  extract  the  flavor  of  the  herbs,  or  until  the 
pan  is  covered  with  a  glaze.  Then  pour  in  three  quarts  of 
water,  skim  it  well,  and  simmer  slowly  for  four  hours,  or  until 
the  tails  are  tender.  Take  them  out,  strain  the  soup,  stir  in 
a  little  flour  to  thicken  it,  add  a  glass  of  port  wine,  the  catsup, 
and  half  a  head  of  celery  (previously  boiled  and  cut  into  small 
pieces).  Put  the  pieces  of  tail  into  the  stewpan  with  the 
strained  soup.  Boil  it  up  for  a  few  minutes,  and  serve.  This 
soup  can  be  served  clear,  by  omitting  the  flour  and  adding  to  it 
carrots  and  turnips  cut  into  fancy  shapes,  with  a  head  of 
celery  in  slices.  These  may  be  boiled  in  a  little  of  the  soup, 
and  put  into  the  tureen  before  sending  it  to  table. 


32 


SAUCES. 

An  appetizing  sauce  covers  "A  Multitude  of  Sins."  It  is 
easily  made  even  with  little  material  and  at  short  notice.  A 
rounding  teaspoonful  of  butter  rubbed  with  a  rounding  table- 
spoonful  of  flour  is  sufficient  thickening  to  each  half  pint  of 
liquid. 

For  drawn  butter  plain  water  is  used  instead  of  milk,  so  by 
changing  the  seasonings  and  liquids  a  great  variety  of  sauces 
are  easily  made.  An  ordinary  stew,  with  a  carefully  made  sauce, 
makes  an  attractive  dish,  left  over  vegetables,  meats,  etc.,  can 
be  used  to  advantage  for  a  beautiful  sauce. 


33 


SAUCES    AND    GRAVIES. 

The  thickest  saucepans  should  be  used  for  this  operation, 
and  only  wooden  spoons  should  be  used  for  stirring.  Remem- 
ber, also,  that  your  saucepan  must  be  exquisitely  clean  and 
fresh  if  you  would  have  your  cause  a  success,  especially  when 
it  is  melted  butter.  Let  your  fire  be  clear  and  not  too  fierce. 

Receipt  for  Melting  Butter. 

Time,  two  or  three  minutes. — Put  about  two  ounces  or  two 
ounces  and  a  half  of  butter  into  a  very  clean  saucepan,  with 
two  tablespoonfuls  of  water,  dredge  in  a  little  flour,  and  shake 
it  over  a  clear  fire,  one  way,  until  it  boils.  Then  pour  it  into 
your  tureen  and  serve  as  directed. 

Common    Egg  Sauce. 

Time,  twenty  minutes. — Boil  two  eggs  for  twenty  minutes, 
then  take  them  out  of  the  egg  saucepan  and  put  them  in  cold 
water  to  get  cool,  shell  them  and  cut  them  into  very  small  dice, 
put  the  minced  eggs  into  a  very  hot  sauce  tureen,  and  pour 
over  them  a  quarter  of  a  pint  of  boiling  melted  butter.  Stir 
the  sauce  round  to  mix  the  eggs  with  it. 

Parsley  Sauce. 

Time,  six  or  seven  minutes. — Wash  the  parsley  thoroughly, 
boil  it  for  six  or  seven  minutes  till  tender,  then  press  the  water 
well  out  of  it;  chop  it  very  fine;  make  half  or  a  quarter  of  a 
pint  of  melted  butter  as  required  (the  less  butter  the  less  pars- 
ley, of  course),  mix  it  gradually  with  the  hot  melted  butter. 

Oyster  Sauce. 

Time,  five  minutes. — Stew  the  beards  of  one  dozen  oysters  in 
their  own  juice  with  half  a  teacupful  of  good  clear  gravy;  strain 
it  off,  add  it  to  the  melted  butter — which  should  be  ready — put 
in  the  oysters,  and  let  them  simmer  gently  for  three  minutes. 

Anchovy  Sauce    (for   Fish). 

Time,  four  minutes. — Stir  three  dessert  spoonfuls  of  anchovy 
essence  into  half  a  pint  of  good  melted  butter,  add  a  seasoning 
to  your  taste,  and  boil  it  up  for  a  minute  or  two.  Use  plenty 
of  cayenne  and  a  little  mace  in  this  sauce. 


34 


Glaze. 

Boil  some  very  strong  clear  gravy  or  jelly  over  a  quick 
fire  to  the  thickness  of  cream,  stirring  it  constantly  until  it 
will  adhere  like  jelly  to  the  spoon.  It  must  then  be  imme- 
diately poured  out  of  the  stewpan;  the  greatest  care  is  required 
during  the  time  of  thickening  to  prevent  it  from  burning  When 
required  for  use,  dissolve  it  by  placing  the  jar  (or  whatever  it 
may  be  kept  in)  in  boiling  water,  and  brushing  it  over  the  meat 
two  or  three  times,  when  it  will  form  a  clear  varnish  Any 
kind  of  very  rich  stock  can  be  boiled  down  to  a  glaze  To  be 
used  for  hams,  tongues,  etc. 

To    Brown    Flour. 

Time,  five  minutes.— Put  some  flour  in  a  pan  or  dish,  and  set 
;  in  the  oven  or  over  the  fire.     Stir  it  about  that  it  may  not 
burn;    but   let   it  brown   well.     Keep   it   in   a   dredging  box   for 
browning  ordinary  gravies. 

A  Cheap   Brown  Gravy. 

Time,  two  hours.— Take  a  pound  of  gravy  beef  and  a  sheep's 
melt,  cut  it  into  slices,  dredge  them  with  flour,  and  fry  them 
lightly  in  butter;  then  pour  in  hot  quite  a  pint  of  water  Add 
a  seasoning  of  pepper  and  salt,  a  small  onion,  and  a  piece  of 
celery  cut  into  slices.  Set  the  stewpan  over  the  fire  and  let 
it  stew  slowly  for  two  hours.  Skim  it  well;  strain  It;  add  a 
spoonful  of  catsup,  and  set  it  by  for  use. 

Gravy  for   Hashes,   Etc. 

Time,  two  hours  and  a  quarter.— Break  some  bones,  and  put 
them  into  a  stewpan,  with  any  spare  cuttings  of  meat  you  may 
have;  add  a  little  pepper,  salt  and  twelve  allspice,  half  a  head 
of  celery,  and  a  bunch  of  sweet  herbs,  and  simmer  it  for  about 
two  hours,  with  sufficient  water  to  cover  it.  Cut  a  small  onion 
into  slices,  fry  it  in  a  piece  of  butter,  and  boil  it  up  with  the 
gravy  for  fifteen  or  twenty  minutes.  Strain  it  into  another 
stewpan,  with  two  tablespoonfuls  of  walnut  catsup  and  a  piece 
of  butter  rolled  in  flour,  boil  it  up  and  it  will  be  ready  for  vour 
meat. 

White  Gravy. 

Time,  four  hours.— This  gravy  is  the  stock  of  several  white 
sauces,  and  is  made  thus:  Put  into  a  quart  stewpan  three  pounds 
of  lean  veal,  cut  into  dice,  and  half  a  pound  of  lean  ham,  cut 
smaller;  add  a  glass  of  cold  water,  and  put  over  the  fire  until 
the  "white  glaze,"  or  jelly,  forms  on  the  bottom  of  the  pan: 

35 


then  add  three  pints  of  cold  water,  a  bunch  of  savory  herbs,  a 
sliced  onion  and  a  blade  of  mace.  Let  it  slowly  come  to  a  boil, 
then  add  a  little  salt,  skim  carefully,  and  simmer  slowly  for 
about  three  hours;  strain,  and  when  quite  cold,  remove  all  the 
fat. 

Gravy  for  a  Goose  or  Ducks. 

Time,  three  hours. — Put  one  set  of  giblets  and  half  a  pound 
of  lean  beef  into  a  stewpan,  with  three  sage  leaves,  one  onion, 
some  whole  pepper,  salt,  and  three  pints  of  water,  and  boil  it 
for  three  hours;  then  add  a  glass  of  port  wine,  with  a  spoonful 
of  flour  mixed  smooth  to  thicken  it,  and  boil  it  again  for  two  or 
three  minutes. 

Bread  Sauce  for  Roast  Turkey  or  Game. 

Time,  one  hour  and  a  half. — Peel  and  slice  an  onion  and 
simmer  it  in  a  pint  of  new  milk  until  tender,  break  the  bread 
into  pieces  and  put  it  into  a  small  stewpan.  Strain  the  hot  milk 
over  it,  cover  it  close,  and  let  it  soak  for  an  hour.  Then  beat  it 
up  smooth  with  a  fork,  add  the  pounded  mace,  cayenne,  salt, 
and  an  ounce  of  butter;  boil  it  up,  and  serve  it  in  a  tureen.  The 
onion  must  be  taken  out  before  the  milk  is  poured  over  the 
bread. 

Apple  Sauce. 

Time,  twenty  minutes. — Pare,  core  and  cut  into  slices  eight 
good  boiling  apples;  put  them  into  a  saucepan  with  sufficient 
water  to  moisten  and  prevent  them  from  burning,  boil  them 
until  sufficiently  tender  to  pulp.  Then  beat  them  up  smoothly 
with  a  piece  of  butter,  and  put  sugar  to  your  taste. 

Horseradish  Sauce,  for  Boiled   Mutton  or  Roast  Beef. 

Time,  two  or  three  minutes. — Mix  a  stick  of  grated  horse- 
radish with  a  wine  glass  of  cream,  a  teaspoonful  of  mustard, 
and  a  pinch  of  salt,  then  stir  in  half  a  tumbler  of  the  best  vine- 
gar, and  a  pinch  of  salt.  Bruise  them  with  a  spoon,  and  when 
thoroughly  mixed  together,  serve  in  a  tureen. 

Mint   Sauce   for    Roast    Lamb. 

Two  tablespoonfuls  of  chopped  green  mint;  one  tablespoon- 
ful  of  pounded  sugar;  and  a  quarter  of  a  pint  of  vinegar.  Pick 
and  wash  the  green  mint  very  clean,  chop  it  fine,  mix  the  sugar 
and  vinegar  in  a  sauce  tureen,  put  in  the  mint,  and  let  it  stand. 

36 


Common    Onion    Sauce. 

Time,  nearly  half  an  hour. — Peel  four  or  six  white  onions 
and  boil  them  till  they  are  tender,  press  the  water  from  them 
and  chop  them  very  fine.  Make  half  a  pint  of  milk  hot,  pulp  the 
onions  into  it,  add  a  little  piece  of  butter,  a  salt  spoonful  of  salt, 
and  pepper  to  your  taste. 

Arrowroot  Sauce  for  Plum  Pudding. 

Time,  fifteen  minutes. — Rub  very  smoothly  a  dessert  spoon- 
ful of  arrowroot  in  a  little  water,  or  in  a  glass  of  white  wine, 
squeeze  in  the  juice  of  half  a  lemon  add  the  pounded  sugar,  and 
pour  gradually  in  half  a  pint  of  water.  Stir  it  very  quickly  over 
a  clear  fire  until  it  boils.  Serve  it  with  plum  pudding.  This 
sauce  may  be  flavored  with  anything  you  prefer. 

White   Wine   Sauce. 

Time,  five  minutes. — Add  to  half  a  pint  of  good  melted 
butter,  four  spoonfuls  of  white  wine,  the  grated  rind  of  half  a 
lemon,  and  the  sugar  pounded  and  sifted.  Let  it  boil,  and  serve 
with  plum,  bread,  or  boiled  batter  pudding,  etc. 

Cranberry  Sauce. 

Time,  twenty  minutes. — Take  a  quart  of  cranberries,  a  pint 
of  sugar  and  a  pint  of  water.  Boil  slowly,  and  when  the  berries 
are  soft,  beat  well  and  strain  through  a  colander. 

White   Sauce. 

In  three  tablespoonfuls  of  nice,  melted  butter  mix  thor- 
oughly one  table-spoonful  of  sifted  flour,  add  three-fourths  of  a 
pint  of  milk,  boil  once,  and  then  stir  quickly.  For  color,  add  a 
little  yolk  of  egg,  and  for  flavor,  lemon  juice. 

Tomato    Sauce. 

Time,  one  hour.— Remove  the  skin  and  seeds  from  about 
a  dozen  tomatoes,  slice  them  and  put  them  in  a  stewpan,  with 
pepper  and  salt  to  taste,  and  three  pounded  crackers.  Stew 
slowly  one  hour. 

Horseradish. 

Wash  the  horseradish  very  clean,  and  lay  it  in  cold  water 
for  nearly  an  hour;  then  scrape  it  into  very  fine  shreds  with 
a  sharp  knife.  Place  some  of  it  in  a  glass  dish,  and  arrange 
the  remainder  as  a  garnish  for  roast  beef,  or  many  kinds  of 
boiled  fish. 

37 


FORCEMEATS    OR    STUFFING. 

Sage  and  Onion  Stuffing,  for  Geese,  Ducks  or  Pork. 
Wash,  peel  and  boil  three  onions  in  two  waters  to  extract 
the  strong  flavor,  and  scald  eight  sage  leaves  for  a  few  minutes. 
Chop  the  onions  and  leaves  very  fine,  mix  them  with  five  ounces 
of  bread-crumbs,  seasoned  with  pepper  and  salt,  a  piece  of  butter 
broken  into  pieces,  and  the  yolk  of  one  egg. 

Oyster    Forcemeat. 

Take  off  the  beards  from  a  half  pint  of  oysters,  wash  them 
well  in  their  own  liquor,  and  mince  them  very  fine;  mix  with 
them  the  peel  of  half  a  lemon  chopped  small,  a  sprig  of  parsley, 
a  seasoning  of  salt,  nutmeg,  and  a  very  little  cayenne,  and 
about  an  ounce  of  butter  in  small  pieces.  Stir  into  these  in- 
gredients five  ounces  of  bread-crumbs,  and  when  thoroughly 
mixed  together,  bind  it  with  the  yolk  of  an  egg  and  part  of  the 
oyster  liquor. 

Egg    Balls,  for    Made    Dishes   or   Soup. 

Time,  twenty  minutes  to  boil  the  eggs. — Poudn  the  hard- 
boiled  yolks  of  eight  eggs  in  a  mortar  until  very  smooth;  then 
mix  with  them  the  yolks  of  four  raw  eggs,  a  little  salt,  and  a 
dust  or  so  of  flour  to  make  them  bind.  Roll  them  into  small 
balls,  boil  them  in  water  and  then  add  them  to  any  made  dishes 
or  soups  for  which  they  may  be  required. 

Fried    Parsley. 

Time,  two  minutes. — Fried  parsley  is  the  cheapest  and 
commonest  of  garnishings,  but  it  requires  to  be  very  nicely 
done.  Wash  and  pick  the  parsley,  and  dry  it  thoroughly  in  a 
cloth.  Then  put  it  in  a  wire  basket,  and  hold  it  in  boiling 
dripping  for  two  minutes.  Take  it  out  of  the  basket  and  dry 
it  well  before  the  fire  that  it  may  become  very  crisp.  The  drip- 
ping in  which  it  is  fried  should  be  quite  boiling.  If  you  have 
no  wire  basket,  fry  the  parsley  as  quickly  as  possible  and  dry 
it  before  the  fire  when  it  is  done. 

Stuffing  for  Turkey. 

Mix  thoroughly  a  quart  of  stale  bread,  very  finely  grated; 
the  grated  rind  of  a  lemon;  quarter  of  an  ounce  of  minced 
parsley  and  thyme,  one  part  thyme,  two  parts  parsley;  and 
pepper  and  salt  to  season.  Add  to  these  one  unbeaten  egg  and 
half  a  cup  of  butter;  mix  all  well  together  and  moisten  with  hot 

38 


water  or  milk.  Other  herbs  than  parsley  or  thyme  may  be 
used  if  preferred,  and  a  little  onion  finely  minced,  added  if 
desired. 

Dumplings. 

Put  a  pint  of  flour  in  a  bowl;  add  a  half  teaspoonful  of  salt, 
and  a  rounding  teaspoonful  of  baking  powder;  sift  once  or 
twice,  add  a  little  over  a  half  cup  of  milk,  the  dough  must  be 
moist  but  not  wet;  drop  this  by  spoonfuls  over  the  top  of  the 
ragout,  cover  the  saucepan  and  cook  continuously  for  ten  min- 
utes without  lifting  the  lid.  Dish  the  dumplings  around  the 
edge  of  the  platter  and  put  the  meat  in  the  center. 


39 


New    England    Dinner. 

Whenever  your  meet  a  native,  or  his  descendant,  of  good 
old  New  England,  you  will  find  a  being  capable  of  appreciating 
a  boiled  dinner.  Whether  you  select  a  small  sugar-cured  ham — 
really  a  shoulder,  of  course — weighing  three  or  four  pounds, 
or  corned  beef,  or  salt  pork,  there  are  important  points  to  be 
observed  in  cooking  meats  and  vegetables. 

The  "dinner"  need  not  include  the  entire  array  of  vegetables. 
For  our  purpose  we  will  use  potatoes,  turnips,  carrots  and  cab- 
bage. It  is  a  good  plan  to  cook  the  meat  early  enough  to  admit 
of  liquor  cooling  and  removal  of  excess  of  fat  before  cooking  the 
vegetables.  Using  corned  beef,  select  a  choice  cut  of  three  or 
four  pounds,  wash  and  soak  in  cold  water  and  put  on  to  cook 
in  fresh,  cold  water.  Skim,  and  simmer,  until  tender.  Let  it 
cool  in  liquor,  remove  the  fat,  reheat  and  use  part  of  liquor  in 
which  to  cook  the  turnips,  carrots  and  potatoes  in  a  separate 
kettle.  Cut  these  vegetables  in  attractive  pieces  and  arrange 
for  cooking  so  that  all  will  be  done,  and  not  overdone,  at  the 
same  time.  Cook  the  cabbage  alone.  Cut  the  head  into  eighths 
or  sixteenths,  according  to  size,  or  shred  coarsely,  have  crisp  by 
soaking  in  cold  water,  and  cook  in  rapidly,  salted  water,  un- 
covered, for  twenty-five  to  thirty  minutes,  until  tender.  In  serv- 
ing, place  meat  in  center  of  the  platter,  surrounded  with  cab- 
bage as  a  bed  for  other  vegetables,  and  arranged  with  some 
thought  of  attractiveness.  Dust  lightly  with  paprika,  to  aid 
digestion,  and,  if  possible,  introduce  some  bits  of  parsley  as  a 
garnish,  of  which  it  would  be  wise  to  partake.  The  meat  and 
vegetables  thus  cooked  with  reference  to  digestibility,  afford 
a  boiled  dinner  that  need  not  be  paid  for  twice. 


40 


BEEF. 

To   Make  Tough    Meat  Tender. 

Soak  it  in  vinegar  and  water;  if  a  very  large  piece,  for  about 
twelve  hours.  For  ten  pounds  of  beef  use  three  quarts  of  water 
to  three-quarters  of  a  pint  of  vinegar,  and  soak  it  for  six  or 
seven  hours. 

To  Boil   Beef. 

Reckon  the  time  from  the  water  coming  to  a  boil.  Keep  the 
pot  boiling,  but  let  it  boil  very  slowly.  If  you  let  the  pot  cease 
boiling,  you  will  be  deceived  in  your  time;  therefore,  watch  that 
it  does  not  stop,  and  keep  up  a  good  fire.  Just  before  the  pot 
boils  the  scum  rises.  Be  sure  to  skim  it  off  carefully,  or  it  will 
fall  back  and  adhere  to  the  meat  and  disfigure  it  sadly.  When 
you  have  well  skimmed  the  pot,  put  in  a  little  cold  water,  which 
will  cause  the  scum  to  rise  again.  The  more  carefully  you 
skim  the  cleaner  and  nicer  the  meat  boiled  will  look. 

Put  your  meat  into  cold  water;  a  quart  of  cold  water  to 
every  pound  of  meat.  Allow  twenty  minutes  to  the  pound  from 
the  time  the  pot  boils  and  the  scum  rises. .  It  is  more  profitable 
to  boil  than  to  roast  meat. 

Kidney  Stew. 

Time,  two  hours  and  a  quarter. — Take  a  large  beef  kidney, 
cut  all  the  fat  out,  cut  it  up  in  slices;  then  let  it  lay  in  cold 
water,  with  a  teaspoonful  of  salt  added,  fifteen  minutes;  wipe 
dry,  then  put  it  in  the  pot  with  three  half  pints  of  cold  water; 
let  it  boil  two  hours;  half  an  hour  before  it  is  done  add  one  large 
onion,  sliced;  one  teaspoonful  of  powdered  sage,  and  pepper  and 
salt  to  season  well;  serve  hot  with  mashed  potatoes. 

Stuffed  Corned   Beef. 

Time,  three  hours. — Take  a  piece  of  well-corned  rump  or 
round,  nine  or  ten  pounds;  make  several  deep  cuts  in  it;  fill 
with  a  stuffing  of  a  handful  of  soaked  bread,  squeezed  dry,  a 
little  fat  or  butter,  a  good  pinch  of  cloves,  allspice,  pepper,  a 
little  finely  chopped  onion,  and  a  little  marjoram  or  thyme;  then 
tie  it  up  tightly  in  a  cloth  and  saturate  it  with  vinegar;  boil 
about  three  hours. 

Beef   a-la-Mode. 

Time,  three  and  a  half  hours. — Take  a  piece  of  meat,  cross- 
rib  is  best,  put  a  slice  of  bacon  or  some  lard  in  the  bottom  of 
the  pot,  then  the  meat,  and  fill  up  with  water  till  the  meat  is 

41 


covered;  then  take  two  onions,  some  pepper-corns,  cloves,  bay 
leaves,  one  carrot,  and  a  crust  of  brown  bread,  salt  and  some 
vinegar;  throw  all  this  in  over  the  beef,  keep  the  pot  well 
covered;  fill  up  with  more  hot  water  if  it  boils  down,  and  let 
it  boil  three  hours;  then  burn  a  tablespoonful  of  flour,  with 
some  butter,  a  nice  brown,  thin  with  the  gravy,  and  let  it  boil 
up  once  more  with  the  meat;  then  put  the  beef  in  a  deep  dish 
and  strain  the  gravy  over  it;  add  more  vinegar  to  taste,  serve 
with  fried  potatoes  and  red  cabbage. 

An    English   Stew  of  Cold    Roast   Beef. 

Time,  fifteen  mines. — Cut  the  meat  in  small  and  rather 
thin  slices,  season  them  highly  with  salt  and  pepper,  and  dip 
each  lightly  in  bread  crumbs  moistened  in  gravy  or  melted 
butter.  Dress  them  neatly  on  a  dish,  and  lay  over  them  a  thin 
layer  of  cut  pickles,  and  moisten  the  whole  with  a  glassful  of 
pickled  vinegar  and  the  preserved  gravy  of  the  roast  beef;  heat 
in  a  Dutch  oven  and  garnish  with  fried  sippets  or  potato  balls. 

Boiled  Bullock's  Head. 

Time  to  boil,  five  hours. — This  is  a  good  dish  for  a  large 
family.  Place  the  head  in  salt  water  for  six  hours,  to  cleanse 
it;  then  wash  and  remove  the  palates,  and  place  them  again 
in  salt  and  water;  put  the  head  in  a  saucepan,  with  sufficient 
water  to  cover,  boil  for  five  hours,  adding  two  carrots,  two  tur- 
nips, and  two  onions,  cut  small;  when  done,  remove  the  head 
from  the  soup,  and  remove  the  bone  from  the  meat;  serve  soup 
and  meat  in  tureen;  the  palates,  when  white,  boiled  until  tender, 
then  pressed  until  cold,  make  a  delicious  relish  for  lunch  or 
supper. 

Broiled    Steak. 

For  broiling,  select  only  the  choicest  cuts  from  one  inch 
to  one  and  a  half  inches  thick,  remove  bone  and  surplus  fat, 
trim  edges  and  skewer  into  shape.  Have  broiler  very  hot, 
grease  with  bit  of  suet  and  place  steak  close  to  flame  to  sear 
the  surface.  Turn,  sear  other  side  quickly  and  reduce  flame 
or  lower  broiler  and  cook  more  slowly.  Allow  eight  to  ten 
minutes  for  steak  one  inch  thick.  Serve  on  hot  platter,  pour 
over  part  of  fat,  season  and  garnish.  If  a  sauce  should  be 
desired  use  mushroom  or  maitre  d'hotel  or  a  "Clubhouse"  sea- 
soning. Never  pierce  meat  with  fork  while  cooking. 

42 


A  Rolled,  Stuffed  Steak. 

An  inexpensive  roast  is  from  a  large  steak  cut  from  best  of 
round,  about  one  and  a  half  inches  thick,  scored,  brushed  with 
oil  and  vinegar,  covered  with  a  well  seasoned  stuffing  of  bread 
crumbs  and  rolled  into  a  duck-shaped  loaf.  Dust  with  salt, 
pepper  and  flour,  lay  thin  slices  of  suet  and  strips  of  fat,  salt 
pork  over  the  top,  put  in  covered  baking  pan,  add  one  cup  of  hot 
water  and  cook  in  moderately  slow  oven  until  tender.  Nice 
hot  or  cold.  Brown,  mushroom,  horseradish  or  flemish  sauce 
may  be  served  with  it. 

To  Accompany  Roast  Beef. 

A  "tasty"  adjunct  to  roasts  with  good  brown  sauce  is 
mashed  potato  pie.  Butter  a  shallow  baking  dish  from  which 
the  pie  may  be  served  at  the  table,  coat  lightly  with  fine  bread 
crumbs,  fill  with  well  mashed  and  seasoned  potatoes,  whipped 
until  light,  put  on  a  pastry  crust  and  bake  as  a  pie.  Serve 
with  the  roast,  cutting  in  pie-shaped  pieces  and  adding  a  spoon- 
ful or  two  of  brown  sauce. 

Braised  Beef. 

Time,  two  hours;  twelve  persons. — Four  pounds  of  beef, 
one  carrot,  one  turnip,  two  tablespoonfuls  of  butter,  one  round- 
ing teaspoonful  of  salt,  one  root  of  celery,  two  tablespoonfuls 
of  flour,  one  salt  spoonful  of  pepper.  Purchase  a  piece  of  beef 
either  from  the  round  or  from  the  shoulder  cut  the  carrot  and 
turnip  into  slices  and  then  into  blocks  or  dice.  Cut  the  celery 
into  small  pieces;  put  the  beef  in  a  baking  pan,  put  around 
the  vegetables,  add  the  pepper,  pour  this  over  the  meat,  cover 
the  pan  and  cook  in  a  slow  oven  one  and  a  half  to  two  hours, 
add  the  salt  when  the  meat  is  half  done.  When  the  meat  is 
done,  lift  it  to  the  center  of  a  large  platter.  Rub  the  butter  and 
flour  together,  add  it  to  the  liquor  in  the  pan  which  should  now 
measure  a  pint;  stir  until  boiling.  Lift  the  vegetables  carefully, 
arrange  them  neatly  at  the  ends  of  the  platter,  strain  over  the 
sauce  and  send*  at  once  to  the  table.  Serve  with  this  either 
baked  sweet  or  white  potatoes. 

Fricassee  of  Cold  Beef. 

Time,  ten  minutes. — Cut  away  all  skin,  gristle  and  fat;  cut 
the  meat  in  thin  small  slices;  have  ready  a  sauce  made  of 
stock  thickened  with  butter  rolled  in  flour,  seasoned  with  shred 
parsley  and  young  onions,  pepper  and  salt.  Strain  the  sauce 
when  it  is  well  flavored,  and  just  heat  the  meat  in  it,  soaking 

43 


by  the  side  of  the  fire;  add  a  glass  of  red  wine,  the  yolk  of  an 
egg  well  beaten  and  the  juice  of  a  lemon,  stir  for  a  few  minutes, 
but  do  not  let  it  boil  or,  like  all  rewarmed  things,  it  will  harden. 

Beef  Tongue   (Corned  or  Smoked). 

Soak  the  tongue  twenty-four  hours  before  boiling.  It  will 
require  from  three  to  four  hours,  according  to  size.  The  skin 
should  always  be  removed  as  soon  as  it  is  taken  from  the  pot. 
An  economical  method  is  to  lay  the  tongue,  as  soon  as  the 
skin  is  removed,  in  a  jar,  coiled  up  with  the  tip  outside  the 
root,  and  a  weight  upon  it.  When  it  is  cold,  loosen  the  sides 
with  a  knife,  and  turn  it  out. 

Beef  Stewed  with  Onions. 

Time,  two  hours  and  twenty  minutes. — Cut  two  pounds  of 
tender  beef  into  small  pieces,  season  with  pepper  and  salt; 
slice  one  or  two  onions  and  add  to  it,  with  water  enough  to  make 
a  gravy.  Let  it  stew  slowly  till  the  beef  is  thoroughly  cooked, 
then  add  some  pieces  of  butter  rolled  in  flour,  enough  to  make 
a  rich  gravy.  Cold  beef  may  be  cooked  in  the  same  way,  but 
the  onions  must  then  be  cooked  before  adding  them  to  the  meat. 
Add  more  boiling  water  if  it  dries  too  fast. 

Boiled  Corned   Beef. 

Wash  it  well,  put  it  in  a  pot  and  if  very  salt  cover  well 
with  cold  water;  if  only  slightly  corned,  use  boiling  water; 
skim  often  while  boiling,  and  allow  at  least  half  an  hour  for 
every  pound  of  meat.  If  it  is  to  be  eaten  cold,  do  not  remove 
as  soon  as  done,  but  allow  it  to  remain  in  the  liquor  until  nearly 
cold;  then  lay  it  in  an  earthen  dish  with  a  piece  of  board  upon 
it  and  press  with  a  stone  or  a  couple  of  flat  irons. 

Savory    Beef. 

Take  a  shin  of  beef  from  the  hind  quarter,  saw  it  into 
four  pieces,  put  it  in  a  pot  and  boil  it  until  the  meat  and  gristle 
drop  from  the  bones;  chop  the  meat  very  fine,,  put  it  in  a  dish 
and  season  it  with  a  little  salt,  pepper,  clove  and  sage,  to  your 
taste;  pour  in  the  liquor  in  which  the  meat  was  boiled  and 
place  it  away  to  harden;  cut  in  slices  and  serve  cold. 

Hash    Balls  of  Corned   Beef. 

Prepare  the  hash  by  mincing  with  potatoes;  make  it  into 
flat  cakes;  heat  the  griddle,  and  grease  it  with  plenty  of  sweet 
butter;  brown  the  balls  first  on  one  side  and  then  on  the  other, 
and  serve  hot. 

44 


Tripe. 

Must  be  washed  in  warm  water  and  cut  into  squares  of  three 
inches;  take  one  egg,  three  tablespoonfuls  of  flour,  a  little  salt 
and  make  a  thick  batter  by  adding  milk;  fry  out  some  slices  of 
pork,  dip  the  tripe  into  the  batter  and  fry  a  light  brown. 

Beef    Balls. 

Take  a  piece  of  beef  boiled  tender,  chop  it  very  finely  with 
an  onion,  season  with  salt  and  pepper,  add  parsley,  bread  crumbs, 
lemon  peel  and  grated  nutmeg;  moisten  it  with  an  egg,  mix 
well  together,  and  roll  it  into  balls.  Then  dip  them  in  flour 
and  fry  them  in  boiling  lard  or  fresh  dripping.  Serve  them 
with  thickened  brown  gravy,  or  fried  bread  crumbs. 

Beef  Liver. 

Slice  the  liver  and  pour  boiling  water  over  it;  wipe  dry  and 
cut  it  into  very  small  pieces.  Fry  slices  of  fat,  salt  pork  until 
brown;  take  out  the  pork  and  fry  the  liver  in  the  fat;  cook 
thoroughly.  When  done  pour  a  little  water  over  the  liver  and 
thicken  with  a  little  flour  and  water,  mixed  smooth.  Salt  to 
taste. 

Stewed  Shin  of  Beef. 

Time,  four  hours  and  a  quarter. — Saw  the  bone  into  three  or 
four  pieces,  put  them  into  a  stewpan,  and  just  cover  them  with 
cold  water.  When  the  pot  simmers,  skim  it  clean;  and  then 
add  the  sweet  herbs,  one  large  onion,  celery,  twelve  black 
pepper-corns  and  twelve  allspice.  Stew  it  very  gently  over  a 
slow  fire  till  the  meat  is  tender.  Then  peel  the  carrots  and 
turnips  and  cut  them  into  shapes;  boil  them  with  twelve  small 
button  onions  till  tender.  The  turnips  and  onions  will  take  a 
quarter  of  an  hour  to  boil,  the  carrots  half  an  hour.  Drain 
them  carefully.  Put  the  meat,  when  done,  on  a  dish  and  keep 
it  warm  while  you  prepare  some  gravy,  thus:  Take  a  teacupful 
of  the  liquor  in  which  the  meat  has  been  stewed  and  mix  with 
it  three  tablespoonfuls  of  flour;  add  more  liquor  till  you  have  a 
pint  and  a  half  of  gravy.  Season  with  pepper,  salt  and  a  wine 
glass  of  mushroom  catsup.  Boil  it  up,  skim  off  the  fat  and  strain 
it  through  a  sieve.  Pour  it  over  the  meat  and  lay  the  vegetables 
round  it. 

Spiced   Beef. 

Time,  according  to  weight.— Take  the  thin  part  of  a  piece  of 
beef  after  the  rib  piece  (called  the  flap)  has  been  cut  off,  if 
any  of  the  ends  of  the  bones  are  left  take  them  out.  Rub  it  well 

45 


with  salt  and  let  it  lay  in  pickle  two  days;  then  take  half  an 
ounce  each  of  mace,  cloves,  black  pepper  and  Jamaica  pepper 
and  a  little  chopped  parsley  and  spread  the  whole  equally  over 
the  beef;  roll  it  up  neatly  and  tie  it  very  tight.  Set  it  in  a 
stewpan  over  a  moderate  fire,  and  let  it  stew  slowly  till  quite 
tender.  Then  press  it  well,  and  when  cold  it  will  be  fit  to 
serve.  The  spices  are  to  be  laid  on  whole. 

Bubble  and  Squeak. 

Time,  twenty  minutes. — Chop  up  and  fry  about  one  pound 
each  of  previously  boiled  cold  potatoes  and  cabbage,  with  a 
little  pepper,  salt  and  a  good  large  piece  of  butter.  Set  it 
aside  to  keep  hot.  Lightly  fry  some  slices  of  cold  boiled  beef; 
put  them  in  a  hot  dish,  with  alternate  layers  of  vegetable, 
piling  it  higher  in  the  middle. 

Minced   Beef. 

Time,  twenty  minutes. — Mince  about  a  pound  and  a  half  of 
beef  with  six  ounces  of  bacon  and  two  onions,  seasoning  it 
highly  with  pepper  and  nutmeg.  Take  a  sufficient  quantity  of 
stock  made  from  bones,  and  any  trimmings,  a  piece  of  butter 
rolled  in  flour,  and  a  little  browning;  make  it  hot  and  strain 
it  over  the  mince;  put  the  whole  into  a  stewpan,  let  it  simmer 
for  a  few  minutes,  and  serve  it  on  a  hot  dish  with  sippets  of 
toasted  bread  and  a  poached  or  hard-boiled  egg  divided  and 
placed  on  each  sippet  arranged  round  the  edge  of  dish.  It  is 
also  served  surrounded  by  a  wall  of  mashed  potatoes,  with  two 
poached  eggs  lying  on  the  top  of  it. 

Beef  Stew. 

Take  three  pounds  of  beef — navel  piece  is  the  best — cut  in 
inch  square  pieces;  peel  and  slice  four  or  five  onions;  put  a 
layer  of  meat  in  the  bottom  of  the  pot,  then  a  layer  of  onions, 
and  so  on  until  used  up;  season  each  layer  with  pepper  and 
salt;  cover  with  boiling  water;  boil  slowly  and  keep  the  pot 
covered.  Peel  a  quart  of  potatoes,  cut  into  small  pieces;  add 
the  potatoes  about  half  an  hour  before  serving. 

Hash. 

Take  cold  pieces  of  beef  that  have  been  left  over  and  chop 
them  fine;  then  add  cold  boiled  potatoes  chopped  fine;  add  pep- 
per and  salt  and  a  little  warm  water;  put  all  in  a  frying-pan  and 
cook  slowly  for  twenty  minutes. 

46 


Baked  Calves'  Hearts. 

Time,  two  hours;  six  persons. — Two  calves'  hearts,  one 
cupful  of  bread  crumbs,  one  tablespoonful  of  melted  butter,  one 
teaspoonful  of  salt,  one  quart  of  boiling  water,  one  salt  spoonful 
of  pepper.  Wash  the  hearts  in  cold  water;  make  a  stuffing 
from  the  bread  crumbs,  melted  butter,  salt  and  pepper.  Cut 
the  tubes  from  the  upper  part  of  the  hearts  and  put  in  the 
stuffing;  sew  the  tops,  and  stand  them  in  a  stewing  pan  tips 
down;  cover  the  pan,  and  stew  slowly  one  hour.  Then  put  them 
in  a  baking  pan,  baste  with  melted  butter,  and  bake  one  hour. 
Dish  the  hearts,  the  points  toward  the  center  of  the  dish;  remove 
the  strings,  and  fill  the  bottom  of  the  dish  with  nicely  seasoned 
peas.  Pass  with  them  a  brown  sauce  made  from  the  water 
in  which  the  hearts  were  stewed. 

MUTTON. 

Stuffed  Leg  of  Mutton. 

Boil  two  large  white  onions  until  tender,  then  chop  fine; 
add  bread  crumbs  and  sage  to  taste,  a  little  salt  and  pepper; 
then  slit  the  sinewy  part  of  the  leg  and  insert  the  stuffing  and 
roast. 

Mutton    Cutlets. 

Take  a  piece  of  the  best  end  of  a  neck  of  mutton,  saw  off 
the  bones  short,  remove  the  gristle  and  fat,  cut  the  cutlets  about 
one-third  of  an  inch  in  thickness,  shape  and  trim  them  neatly; 
beat  them  with  a  cutlet  bat  dipped  in  water;  pepper,  salt  and 
broil  them  over  a  brisk  fire. 

Irish    Stew. 

Time,  two  hours  and  a  half. — Put  two  pounds  of  mutton  cut- 
lets or  chops  and  four  pounds  good  potatoes,  peeled  and  sliced, 
in  alternate  layers  in  a  large  saucepan  or  stewpan,  season  to 
taste  with  pepper  and  salt,  and  a  finely  shred  onion;  add  a 
pint  of  cold  water,  and  simmer  gently  for  two  hours.  Serve 
very  hot. 

Mutton  Sausage. 

Take  a  cold  roast  mutton,  cut  it  in  as  large  slices  as  possible; 
then  take  bread  crumbs,  sweet  herbs,  salt  and  pepper,  wet  them 
with  an  egg  and  put  a  small  quantity  into  the  center  of  each 
slice;  roll  each  slice  by  itself,  and  tie  it  up  as  tightly  as  possible; 
cook  them  in  hot  melted  butter  or  beef  drippings  until  brown 
and  crisp. 

47 


Roast  Shoulder  of  Mutton. 

Time,  a  quarter  of  an  hour  to  each  pound.— Take  out  the 
bone  and  fill  the  space  with  a  stuffing  made  of  bread  crumbs, 
salt  pork  chopped  fine,  pepper,  salt  and  sage,  or  sweet  marjoram. 

Stewed  Leg  of  Mutton. 

Time,  two  hours. — Make  a  stuffing  of  finely  chopped  beef 
suet,  bread  crumbs,  an  onion  chopped  finely,  pepper,  salt  and 
a  little  ground  clove.  Make  incisions  in  the  leg  and  stuff  it 
well;  tie  a  little  bundle  of  basil  and  parsley  together;  lay  in 
the  bottom  of  the  pot  and  on  it  place  the  mutton;  just  cover 
with  water  and  stew  slowly  for  two  hours;  when  tender,  take 
out  the  mutton  and  add  to  the  liquor  a  large  spoonful  of  flour, 
made  smooth  with  a  little  water,  stir  it  well,  and  in  five  minutes 
take  it  off  and  strain  it;  pour  it  back  into  the  pot  and  add  a 
wine  glassful  of  catsup  and  lay  the  mutton  in  till  it  is  served. 

Boiled   Leg  of  Lamb. 

Time,  about  one  hour  and  a  quarter. — Boil  it  in  water  to 
2over  it;  when  half  done  add  two  cups  of  milk  to  the  water, 
with  a  large  spoonful  of  salt.  It  should  be  served  with  spinach 
ind  caper  sauce. 

To  Fry  Lamb  Steaks. 

Dip  each  piece  into  well-beaten  egg,  cover  with  bread 
crumbs  or  corn  meal  and  fry  in  butter  or  new  lard.  Serve 
svith  mashed  potatoes  and  boiled  rice.  Thicken  the  gravy  with 
flour  and  butter,  adding  a  little  lemon  juice,  and  pour  it  hot 
jpon  the  steaks,  and  place  the  rice  in  spoonfuls  around  the 
lish  to  garnish  it. 

Cold    Mutton    Broiled. 

Time,  five  minutes. — Cut  in  thick  slices  cold  boiled  leg  of 
mutton;  it  should  not  be  cooked  too  much  or  it  will  fall  into 
pieces;  salt  and  pepper  it  and  then  broil.  Serve  very  hot,  and 
add  a  thick  sauce  flavored  with  fresh  tomatoes  or  tomato  sauce. 

Lamb  or  Mutton   Stew. 

Time,  two  hours  and  a  quarter. — Part  of  a  breast  of  mutton 
or  lamb,  cut  in  bits  as  many  potatoes,  pepper  and  salt  to  taste, 
two  onions,  a  bunch  of  parsley,  a  bunch  of  sweet  herbs.  Stew 
all  together  in  sufficient  water  to  cover  them  for  two  hours 
gently.  Then  put  in  a  teacupful  of  tomato  catsup  and  boil  up 
again.  Serve  hot. 

48 


VEAL. 

Prepared    Veal. 

Mince  three  pounds,  raw  (best  parts),  of  a  leg  of  veal,  fa 
and  lean,  take  six  butter-crackers,  pounded  fine,  two  eggs,  bul 
ter  size  of  an  egg,  teaspoonful  pepper  and  one  of  ground  cloves 
tablespoonful  salt,  a  little  parsley,  one  slice  salt  pork,  choppei 
fine.  Work  well  together,  make  into  the  form  of  a  loaf,  pu 
bits  of  butter  on  top,  put  in  dripping  pan  with  water  in  it  an< 
bake  two  hours  in  oven,  basting  often  with  the  water;  try  i 
with  fork  to  see  if  done.  This  is  eaten  cold  and  is  a  capita 
dish  for  lunch,  etc.,  to  be  cut  in  slices  when  helped.  It  is  calle< 
prepared  veal.  Chicken  may  be  used,  or  any  meat,  but  vea 
is  best. 

Eggs  and  Minced  Veal. 

Take  some  remnants  of  roast  veal,  trim  off  all  the  browne< 
parts  and  mince  it  very  finely;  fry  a  shallot,  chopped  small,  ii 
plenty  of  butter;  when  it  is  a  light  straw  color  add  a  larg< 
pinch  of  flour  and  a  little  stock;  then  the  minced  meat  witl 
chopped  parsley,  pepper,  salt  and  nutmeg  to  taste;  mix  well 
add  more  stock  if  necessary,  and  let  the  mince  gradually  ge 
hot  by  the  side  of  the  fire;  lastly  add  a  few  drops  of  lemor 
juice.  Serve  with  sippets  of  bread,  fried  in  butter  round,  anc 
poached  eggs  on  top. 

Veal   Loaf. 

Time  pounds  of  uncooked  veal,  quarter  of  a  pound  of  pork; 
chop  these  fine;  add  two  eggs,  one  cupful  pounded  crackers 
one  teaspoonful  of  salt,  two  of  pepper;  sage  and  summer  savor j 
to  suit  the  taste;  press  hard  in  a  pudding-dish  and  bake  one 
and  a  half  hours;  cut  in  thin  slices  when  cold. 

Calf's   Head,   Boiled. 

Time  to  soak,  two  hours;  to  simmer,  two  hours. — Let  the 
butcher  split  the  head  in  halves.  Take  out  the  eyes  and  the 
snout  bone;  then  lay  it  in  cold  water  to  soak  two  hours  before 
boiling;  take  out  the  brains  and  wash  them  well  in  several 
waters,  then  lay  them  in  cold  water.  Put  the  heads  togethei 
and  lay  it  in  a  good  sized  pot;  cover  it  with  cold  water  and 
throw  in  a  tablespoonful  of  salt;  let  it  boil  slowly  for  two  01 
three  hours.  When  it  has  boiled  a  little  more  than  an  hour,  take 
about  a  quart  of  the  liquor  and  put  into  a  stewpan  for  the 
gravy;  add  to  it  some  salt,  pepper,  a  little  parsley  chopped 
fine,  a  tablespoonful  of  lemon  pickle,  and  then  boil.  Beat  up  an 
egg  lightly,  with  two  tablespoonfuls  of  flour,  then  remove  care- 

49 


fully  the  skin  from  the  brains  and  beat  them  up  with  the  egg 
and  flour.  When  well  beaten  thicken  the  gravy  with  it  and 
stew  about  ten  minutes. 

Roast    Veal. 

Time,  three  hours. — Make  a  dressing  of  bread  crumbs, 
chopped  thyme  and  parsley;  a  little  pepper  and  salt,  one  egg 
and  a  little  butter.  If  too  dry  moisten  with  a  little  hot  water. 
Take  a  loin  of  veal,  make  an  incision  in  the  flap  and  fill  it  with 
the  stuffing;  secure  it  with  small  skewers  and  dredge  the  veal 
with  a  little  flour,  slightly  salted.  Bake  in  a  moderate  oven 
and  baste  often;  at  first  with  a  little  salt  and  water,  and  after- 
ward with  the  drippings  in  the  pan.  When  done,  skim  the  gravy 
and  thicken  with  a  little  brown  flour.  The  breast  and  shoulder 
are  nice  cooked  in  the  same  manner;  ask  your  butcher  to  make 
incisions  for  the  stuffing.  Serve  with  tomato  sauce. 

Veal   Minced. 

Time,  one  hour  and  a  quarter  altogether. — Mince  the  veal 
as  finely  as  possible,  separating  the  skin,  gristle  and  bones,  with 
which  a  gravy  should  be  made.  Put  a  small  quantity  of  the 
gravy  into  a  stewpan,  with  a  little  lemon  peel  grated,  and  a 
spoonful  of  milk  or  cream.  Thicken  it  with  a  little  butter  and 
flour,  mix  gradually  with  the  gravy;  season  it  with  salt  and 
a  little  lemon  juice  and  cayenne  pepper.  Put  in  the  minced 
veal  and  let  it  simmer  a  few  minutes.  Serve  it  upon  sippets 
of  toasted  bread. 

Knuckle  of  Veal 

Time,  two  hours  and  three-quarters. — Cut  in  small  thick 
slices,  season  with  a  little  salt  and  pepper,  flour  lightly  and 
fry  it  to  a  pale  brown,  then  lay  it  in  a  saucepan  and  cover  with 
water.  Skim  well  and  season  with  thyme  and  parsley  and  a 
little  mace.  Simmer  gently  for  two  hours  and  a  half,  then 
thicken  the  gravy  with  a  little  flour  and  add  a  piece  of  butter 
and  salt  to  taste.  Add  a  little  catsup  if  desired. 

Spiced  Veal. 

Time,  one  hour. — One  pound  of  veal,  chopped  very  fine; 
season  with  two  well-beaten  eggs,  a  tablespoonful  of  butter,  tea- 
spoonful  of  salt  and  sage  each.  Put  it  into  a  cake-pan,  and  bake 
about  an  hour.  Slice  when  cold. 

Fried  Sweet  Breads. 

For  every  mode  of  dressing  they  should  be  prepared  by 
half  boiling,  and  then  putting  them  in  cold  water;  this  makes 

50 


them  whiter  and  firmer.  Dip  them  in  beaten  eggs  and  then 
into  bread  crumbs;  pepper  and  salt  and  fry  in  lard.  Serve  with 
peas  or  tomatoes. 

Stewed  Sweet  Breads. 

Time,  thirty-five  minutes. — After  they  are  parboiled  and  cold, 
lard  them  with  fat  pork;  put  them  in  a  stewpan,  with  some  good 
veal  gravy  and  juice  of  a  small  lemon;  stew  them  till  very  ten- 
der, and  just  before  serving  thicken  with  flour  and  butter; 
serve  them  with  the  gravy. 

Calf's  Brains  and  Tongue. 

Time,  to  boil  ten  or  fifteen  minutes. — Separate  the  two  lobes 
of  the  brain  with  a  knife,  soak  them  in  cold  water  with  a  little 
salt  in  it  for  an  hour;  then  pour  away  the  cold  water  and  cover 
them  with  hot  water;  clean  and  skin  them.  Boil  them  then 
very  gently  in  half  a  pint  of  water,  take  off  the  scum  carefully 
as  it  rises.  Take  them  up,  drain  and  chop  them  and  put  them 
to  warm  in  a  stewpan  with  the  herbs  chopped,  the  melted  butter 
or  cream,  and  the  seasoning.  Squeeze  a  little  lemon  juice  over 
them;  stir  them  well  together.  Boil  the  tongue;  skin  it;  take 
off  the  roots;  lay  it  in  the  middle  of  the  dish  and  serve  the 
brains  around  it. 

Veal  Cutlets. 

Time,  twelve  to  fifteen  minutes. — Let  the  cutlet  be  about 
half  an  inch  thick,  and  cut  it  into  pieces  the  size  and  shape  of  a 
crown  piece.  Chop  some  sweet  herbs  very  fine;  mix  them  well 
with  the  bread  crumbs.  Brush  the  cutlets  over  with  the  yolk  of 
an  egg,  then  cover  them  with  the  bread  crumbs  and  chopped 
herbs;  fry  them  lightly  in  butter,  turning  them  when  required. 
Take  them  out  when  done.  Mix  an  ounce  of  fresh  butter  with 
the  grated  peel  of  half  a  lemon,  a  little  nutmeg  and  flour;  pour 
a  little  water  into  the  frying-pan  and  stir  the  butter,  flour  and 
grated  lemon  peel  into  it;  then  put  the  cutlets  ino  this  gravy 
to  heat.  Serve  them  piled  in  the  center  of  the  dish  with  thin 
rolls  of  bacon  as  a  garnish. 

Calf's  Liver  and  Bacon. 

Time,  quarer  of  an  hour. — Soak  two  or  three  livers  in  cold 
water  for  half  an  hour,  then  dry  it  in  a  cloth,  and  cut  it  into 
thin,  narrow  slices;  take  about  a  pound  of  bacon,  or  as  much 
as  you  may  require,  and  cut  an  equal  number  of  thin  slices 
as  you  have  of  liver;  fry  the  bacon  lightly,  take  it  out  and  keep 
it  hot;  then  fry  the  liver  in  the  same  pan,  seasoning  it  with 

51 


pepper  and  salt,  and  dredge  over  it  a  little  flour.  When  it  is  a 
nice  brown,  arrange  it  round  the  dish  with  a  roll  of  bacon  be- 
tween each  slice.  Pour  off  the  fat  from  the  pan,  put  in  about 
two  ounces  of  butter  well  rubbed  in  flour  to  thicken  the  gravy; 
squeeze  in  the  juice  of  a  lemon  and  add  a  cupful  of  hot  water; 
boil  it,  and  pour  it  into  the  center  of  the  dish.  Serve  it  gar- 
nished with  forcemeat  balls  or  slices  of  lemon. 


PORK. 

To  Roast  a  Leg  of  Pork. 

Time,  twenty  minutes  to  one  pound. — The  leg  to  be  roasted 
should  not  weigh  more  than  six  or  seven  pounds.  Score  the 
rind  or  skin  with  a  sharp  knife  all  round  the  joint.  Baste  it 
well.  It  will  yield  sufficient  dripping  to  baste  itself  without 
butter.  If  the  crackling  and  fat  are  not  kept  on,  the  joint  will 
not  require  so  long  a  time  to  roast  it.  Sauce:  Brown  gravy 
or  tomato. 

To    Steam    a    Ham. 

Time,  twenty  minutes  to  each  pound. — If  the  ham  has  been 
hung  for  some  time,  put  it  into  cold  water,  and  let  it  soak  all 
night,  or  let  it  lie  on  a  damp  stone  sprinkled  with  water  for  two 
days  to  mellow.  Wash  it  well,  put  it  into  a  steamer — there  are 
proper  ones  made  for  the  purpose — over  a  pot  of  boiling  water. 
Steam  it  for  as  long  a  time  as  the  weight  requires,  the  pro- 
portion of  time  given  above. 

This  is  by  far  the  best  way  of  cooking  a  ham.  It  prevents 
waste  and  retains  the  flavor.  When  it  is  done,  skin  it  and  strew 
bread-raspings  over  it  as  usual.  If  you  preserve  the  skin  as 
whole  as  possible  and  cover  the  ham  when  cold  with  it,  it  will 
prevent  its  becoming  dry. 

To   Boil   a   Ham. 

Time,  four  or  five  hours. — Well  soak  the  ham  in  a  large 
quantity  of  water  for  twenty-four  hours,  then  trim  and  scrape 
it  very  clean,  put  it  into  a  large  stewpan  with  more  than  suffi- 
cient water  to  cover  it;  put  in  a  blade  of  mace;  a  few  cloves, 
a  sprig  of  thyme  and  two  bay  leaves.  Boil  it  four  or  five  hours, 
according  to  its  weight;  and  when  done,  let  it  become  cold  in 
the  liquor  in  which  it  wf  s  boiled.  Then  remove  the  rind  care- 
fully without  injuring  the  fat,  press  a  cloth  over  it  to  absorb 
as  much  of  the  grease  as  possible,  and  shake  some  bread-rasp- 
ings over  the  fat,  or  brush  it  thickly  over  with  glaze.  Serve 

52 


it  cold,  garnished  with  parsley,  or  aspic  jelly  in  the  dish.    Orna- 
ment the  knuckle  with  a  paper  frill  and  vegetable  flowers. 

To  Bake  a  Ham. 

Time,  four  hours. — Take  a  medium  sized  ham  and  place  it 
to  soak  for  ten  or  twelve  hours.  Then  cut  away  the  msty  part 
from  underneath,  wipe  it  dry,  and  cover  it  rather  thickly  over 
with  a  paste  :of  flour  and  water.  Put  it  into  an  earthen  dish, 
and  set  it  in  a  moderately  heated  oven  for  four  hours.  When 
done,  take  off  the  crust  carefully  and  peel  off  the  skin,  put  a 
frill  of  cut  paper  round  the  knuckle,  and  raspings  of  bread  over 
the  fat  of  the  ham,  or  serve  it  glazed,  and  garnished  with  cut 
vegetables. 

To  Boil  a  Leg  of  Pork. 

Time,  a  quarter  of  an  hour  for  each  pound,  and  half  an 
hour  over. — Procure  a  nice  small  compact  leg  of  pork,  rub  it 
well  with  salt,  and  let  it  remain  for  a  week  in  pickle,  turning 
and  rubbing  the  pickle  into  it  once  a  day.  Let  it  lie  for  half 
an  hour  in  cold  water  before  it  is  dressed  to  improve  the  color; 
then  put  it  into  a  large  pot  or  stewpan  and  well  cover  it  with 
water.  Let  it  boil  gradually,  and  skim  frequently  as  the  scum 
rises.  On  no  account  let  it  boil  fast,  or  the  meat  will  be  hard- 
ened, and  the  knuckle  end  will  be  done  before  the  thick  part. 
When  done,  serve  it  on  a  hot  dish  with  a  garnish  of  turnips 
or  parsnips. 

To    Boil    Bacon. 

Time,  one  hour  and  a  half  for  two  or  three  pounds. — If  very 
salt,  soak  it  in  soft  water  two  hours  before  cooking.  Put  it  into 
a  saucepan  with  plenty  of  water  and  let  it  boil  gently.  If  a 
fine  piece  of  the  gammon  of  bacon,  it  may,  when  done,  have 
the  skin,  as  in  hams,  stripped  off,  and  have  finely  powdered 
bread-raspings  strewed  over  it. 

Ham. 

Boil  the  ham  till  well  cooked.  Take  it  out  of  the  water  and 
drain  till  cold.  When  cold  remove  the  outside  skin  and  make 
slight  incisions  in  the  fat  on  the  top  of  ham  with  a  knife. 
Sprinkle  three  or  four  tablespoonfuls  of  powdered  moist  sugar 
over  the  top  of  the  ham.  Roast  in  oven  for  twenty  minutes, 
basting  about  every  five  minutes  with  a  pint  of  cooking  sherry. 
Remove  from  the  oven  while  doing  so,  using  the  sherry  enough 
at  a  time  to  baste  thoroughly  with  it. 

53 


Pig's  Tongues. 

Partially  boil  the  tongue  in  order  to  remove  the  skin.  Pickle 
them  as  you  would  pickle  a  ham;  lay  them  one  on  the  top  of 
each  other  under  a  heavy  weight.  Cover  the  pan  in  which  you 
place  them,  and  let  them  remain  for  a  week,  then  dry  them,  and 
put  them  into  sausage  skins.  Fasten  them  up  at  the  ends  and 
smoke  them. 

To  Roast  a  Pig's  Head. 

Time  to  roast,  half  an  hour. — Boil  it  tender  enough  to  take 
the  bones  out.  Then  chop  some  sage  fine,  mix  it  with  the 
pepper  and  salt,  and  rub  it  over  the  head.  Hang  it  on  the  split, 
and  roast  it  at  a  good  fire.  Baste  it  well.  Make  a  good  gravy 
and  pour  over  it.  Apple  sauce  is  eaten  with  it. 

Pig's    Head    Boiled. 

Time,  one  hour  and  a  half.- — This  is  the  more,  profitable  dish, 
though  not  so  pleasant  to  the  palate;  it  should  first  be  salted, 
which  is  usually  done  by  the  pork  butcher;  it  should  be  boiled 
gently.  Serve  with  vegetables. 

Pig's  Cheek. 

Time,  three-quarters  of  an  hour. — Boil  and  trim  in  the 
shape  of  ham,  and  if  very  fat  carve  it  as  a  cockle-shell;  glaze 
it  well,  or  put  over  it  bread  crumbs  and  brown  them. 

To    Fricassee    Pork. 

Cut  a  small  sparerib  or  chine  of  pork  into  pieces,  cover 
with  water  and  stew  until  tender;  remove  the  meat  and  flavor 
the  gravy  with  salt,  pepper,  and  thicken  with  a  little  flour. 
Serve  in  a  deep  dish,  in  the  gravy,  and  garnish  the  dish  with 
rice. 

Ham   and    Eggs. 

Chop  finely  some  cold  boiled  ham,  fat  and  lean  together, 
say  a  pound  to  four  eggs;  put  a  piece  of  butter  in  the  pan,  then 
the  ham;  let  it  get  well  warmed  through,  then  beat  the  eggs 
light;  stir  them  in  briskly. 

Corned    Pork. 

Time,  four  hours. — It  should  be  soaked  a  few  hours  before 
boiling,  then  washed  and  scraped,  and  put  into  fresh  water. 
It  must  not  be  boiled  fast,  but  put  into  cold  water  and  grad- 
ually warmed  through;  skim  frequently  while  boiling. 

A  leg  or  shoulder  weighing  seven  or  eight  pounds  should 

54 


boil  slowly  for  four  hours.  When  taken  up  it  must  be  skinned 
carefully,  though  some  prefer  the  skin  remaining  on,  as  it  loses 
much  of  the  juice  by  skinning.  It  is  very  nice  cold. 

Pork  Chops. 

Time,  fifteen  minutes.— Cut  the  chops  about  half  an  inch 
thick,  and  trim  them  neatly;  put  a  frying-pan  on  the  fire,  with 
a  bit  of  butter;  as  soon  as  it  is  hot,  put  in  your  chops,  turning 
them  often  till  brown  all  over;  a  few  minutes  before  they  are 
done,  season  with  powdered  sage,  pepper  and  salt. 

Ham   Toast. 

Mix  with  one  tablespoonful  of  finely  chopped  or  grated  ham, 
the  beaten-up  yolk  of  an  egg,  and  a  little  cream  and  pepper; 
heat  over  the  fire,  and  then  spread  the  mixture  either  on  hot 
buttered  toast,  or  on  slices  of  bread  fried  quite  crisp  in  butter; 
serve  very  hot. 

Saveloys. 

Time,  half  an  hour  to  bake. — Remove  the  skin  and  bone 
from  six  pounds  of  young  pork,  and  salt  it  with  one  ounce  of 
saltpetre  and  one  pound  of  common  salt;  let  it  stand  in  the 
pickle  for  three  days  and  then  mince  it  up  very  fine,  and  season 
it  with  three  teaspoonfuls  of  pepper  and  twelve  sage  leaves 
chopped  as  small  as  possible;  add  to  it  one  pound  of  grated 
bread,  and  mix  it  all  well  together;  fill  the  skins  and  bake 
them  in  a  slow  oven  for  half  an  hour.  They  may  be  eaten  hot 
or  cold. 

MEAT    PIES    AND    PUDDINGS. 

We  give  general  directions  on  this  most  important  art. 
First,  the  cook  should  have  smooth  cold  hands — very  clean — 
for  making  paste  or  crust.  She  should  wash  them  well  and 
plunge  them  in  cold  water  for  a  minute  or  two  in  hot  weather, 
drying  them  well  afterwards  before  beginning  her  paste. 

Be  very  careful  about  the  proper  heat  of  the  oven  for  baking 
pies,  as  if  it  be  too  cold  the  paste  will  be  heavy  and  have  a 
dull  look;  if  too  hot,  the  crust  will  burn  before  the  pie  is 
done. 

Try  if  the  oven  is  hot  enough  by  holding  your  hand  inside 
it  for  a  few  seconds;  if  you  can  do  so  without  snatching  it  out 
again  quickly,  it  is  too  cold;  it  is  best,  however,  to  try  it  by 
baking  a  little  piece  of  the  crust  in  it  first. 

Always  make  a  small  hole  with  the  knife  at  the  top  of  the 

55 


pie  to  allow  the  gases  generated  in  it  by  the  cooking  to  escape. 
This  aperture  is  also  useful  for  pouring  gravy  into  the  pie  when 
it  is  done,  if  more  is  required. 

To  Clarify  Beef  Dripping. 

Put  the  dripping  into  a  basin,  pour  over  it  some  boiling 
water,  and  stir  it  round  with  a  silver  spoon;  set  it  to  cool,  and 
then  remove  the  dripping  from  the  sediment,  and  put  it  into 
basins  or  jars  for  use  in  a  cool  place.  Clarified  dripping  may 
be  used  for  frying  and  basting  everything  excepting  game  or 
poultry,  as  well  as  for  pies,  etc. 

To  Make  a  Short  Crust  With   Dripping. 

One  pound  of  flour,  three-quarters  of  a  pound  of  clarified 
beef  dripping,  one  wineglassful  of  very  cold  water,  a  pinch  of 
salt. 

Take  care  that  the  water  you  use  is  cold,  especially  in  sum- 
mer. Put  the  flour,  well  dried,  into  a  large  basin  (which  should 
be  kept  for  the  purpose)  with  a  pinch  of  salt;  break  up  the 
clarified  beef  dripping  into  pieces  and  mix  them  well  with  the 
flour,  rubbing  both  together  until  you  have  a  fine  powder.  Then 
make  a  hole  in  the  middle  of  the  flour  and  pour  in  water 
enough  to  make  a  smooth  and  flexible  paste.  Sprinkle  the 
pasteboard  with  flour,  and  your  hands  also,  take  out  the  lump 
of  paste,  roll  it  out,  fold  it  together  again  and  roll  it  out — 
i.  e.,  roll  it  three  times,  the  last  time  it  should  be  of  the  thick- 
ness required  for  your  crust,  that  is,  about  a  quarter  of  an  inch, 
or  even  thinner.  It  is  then  ready  for  use. 

Common   Puff  Paste. 

Put  one  pound  of  sifted  flour  on  the  slab,  or  in  an  earthen 
basin;  make  a  hollow  in  the  center,  work  into  it  a  quarter  of 
a  pound  of  lard  and  half  a  teaspoonful  of  salt.  When  it  is 
mixed  through  the  flour,  add  as  much  cold  water  as  will  bind 
it  together,  then  a  little  flour  over  the  pasteboard  or  table; 
flour  the  rolling-pin,  and  roll  out  the  paste  to  half  an  inch  in 
thickness;  divide  half  a  pound  of  butter  in  three  parts,  spread 
one  evenly  over  the  paste,  fold  it  up,  dredge  a  little  flour  over 
it  and  the  paste-slab  or  table,  roll  it  out  again,  spread  another 
portion  of  the  butter  over,  and  fold  and  roll  again,  so  continue 
until  all  the  butter  is  used;  roll  it  out  to  a  quarter  of  an  inch 
in  thickness  for  use. 

56 


Suet  Crust  for  Puddings. 

One  pound  of  flour,  six  ounces  of  beef  suet,  a  cupful  of  cold 
water.  Strip  the  skin  from  the  suet,  chop  it  as  fine  as  possible, 
rub  it  well  into  the  flour,  mix  it  with  a  knife,  work  it  to  a  very 
smooth  paste  with  a  cupful  of  water  and  roll  it  out  for  use. 

Game   Pie. 

Time  to  bake,  about  two  hours. — "Raise"  a  crust  to  a  size 
corresponding  with  the  quantity  of  your  game.  Cut  with  a 
sharp  knife  the  flesh  from  the  best  parts;  keep  each  kind 
separate,  and  set  them  aside  for  a  moment.  Then  split  the 
heads,  break  the  bones,  and  put  them  with  the  inferior  parts 
into  a  stewpan,  with  a  roasted  onion,  a  carrot,  a  teaspoonful  of 
salt,  twenty  black  peppercorns,  sprigs  of  winter  savory,  mar- 
joram, lemon  and  common  thyme,  two  bay  leaves,  half  a  clove 
of  garlic  and  half  a  pound  of  gravy  beef.  Stew  in  a  very  little 
water  (according  to  the  quantity  of  the  meat)  five  hours.  When 
done,  skim  and  strain,  and  set  it  aside  to  cool.  Line  the  whole 
of  your  raised  crust  with  a  thin  layer  of  short  paste,  then  a 
layer  of  fat  bacon  or  ham  cut  in  thin  slices.  Now  put  in  your 
different  kinds  of  game  in  layers,  not  round,  but  from  the 
bottom,  filling  up  the  corners  and  crevices  with  forcemeat 
stuffing.  Having  mixed  together  two  teaspoonfuls  of  salt,  have 
a  teaspoonful  of  cayenne,  and  half  a  grated  nutmeg;  sprinkle 
a  little  of  them  over  each  layer.  Finish  the  filling  with  a  layer 
of  ham  or  bacon;  put  over  it  a  layer  of  the  short  paste;  then 
cover  with  the  raised  crust.  Pinch  round  the  sides,  ornament 
by  crimping  leaves  set  according  to  fancy,  and  bake  in  a  mod- 
erate oven  an  hour,  an  hour  and  a  half  or  two  hours,  according 
to  size.  When  both  pie  and  gravy  are  nearly  cold  put  the 
point  of  a  funnel  into  the  small  hole  (which,  by  the  way,  you 
must  make  in  the  top  of  the  pie  before  you  bake  it),  and  gently 
pour  through  it  the  gravy  you  have  prepared. 

Potato    Patsy. 

Time,  nearly  two  hours. — Cut  about  a  pound  and  a  half 
of  beefsteak  into  thin  slices,  season  it  with  pepper  and  salt  to 
taste,  lay  it  at  the  bottom  of  a  Pedro-pan,  and  put  small  pieces 
of  butter  on  the  top,  pour  in  a  large  cupful  of  stock  or  gravy 
and  put  in  the  perforated  plate.  Mash  some  fine  mealy  potatoes 
with  a  few  spoonfuls  of  milk,  and  fill  up  the  whole  space  to 
the  top  of  the  tube  of  the  pan,  press  the  potato  down,  and 
mark  it  with  a  knife  in  any  form  you  please.  Bake  it  in  a 

57 


moderate  oven  a  delicate  color.  Send  it  to  the  table  with  a 
folded  napkin  round  it  and  when  served  lift  up  the  plate  off 
potatoes. 

Plain   Beefsteak   Pie. 

Time,  one  hour  and  a  half. — Cut  two  and  a  half  pounds  of 
steak  into  small  pieces  with  a  very  little  fat,  dip  each  piece  into 
flour,  place  them  in  a  pie-dish,  seasoning  each  layer  with  pepper, 
salt  and  a  very  little  cayenne  pepper,  fill  the  dish  sufficiently 
with  slices  of  steak  to  raise  the  crust  in  the  middle,  half  fill 
the  dish  with  water  or  any  gravy  left  from  roast  beef,  and  a 
spoonful  of  Worcestershire  sauce;  put  a  border  of  paste  round 
the  wet  edge  of  the  pie  dish;  moisten  it  and  lay  the  crust  over 
it.  Cut  the  paste  even  with  the  edge  of  the  pie  dish  all  round, 
ornament  it  with  leaves  of  paste,  and  brush  it  over  with  the 
beaten  yolk  of  an  egg.  Make  a  hole  with  a  knife  in  the  top,  and 
bake  it  in  a  hot  oven. 

Mutton    Pie. 

Time  to  bake,  one  hour  and  a  half  or  two  hours. — Strip  the 
meat  from  the  bones  of  a  loin  of  mutton  without  dividing  it, 
and  cut  it  into  nice  thin  slices,  and  season  them  with  pepper  and 
salt;  put  a  pie  crust  round  the  edge  of  a  pie-dish,  place  in  it 
a  layer  of  mutton,  then  one  of  forcemeat,  and  again  the  slices 
of  mutton  with  three  or  four  halves  of  kidneys  at  equal  dis- 
tances; then  pour  in  a  gravy  made  from  the  bones  seasoned 
and  well  cleared  from  fat.  Moisten  the  edge  with  water.  Cover 
with  a  paste  half  an  inch  thick;  press  it  round  with  your  thumbs, 
make  a  hole  in  the  center,  and  cut  the  edges  close  to  the  dish, 
ornament  the  top  and  border  according  to  your  taste,  and 
bake  it. 

Veal  and  Oyster  Pie. 

Time  to  bake,  one  hour  and  a  half. — Cut  a  pound  and  a 
half  of  veal  into  small  neat  cutlets,  and  spread  over  each  a 
thin  layer  of  minced  or  pounded  ham,  season  them  with  pepper, 
salt,  and  grated  lemon  peel,  and  roll  each  cutlet  round.  Line 
the  edge  of  a  pie-dish  with  a  good  paste,  put  a  layer  of  rolled 
veal  at  the  bottom,  over  the  veal  a  layer  of  oysters,  then  of  veal, 
and  the  oysters  on  the  top;  make  a  gravy  with  a  cupful  of  weak 
gravy  or  broth,  the  peel  of  half  a  lemon,  the  oyster  liquor 
strained,  and  a  seasoning  of  peper  and  salt;  cover  a  crust  over 
the  top;  ornament  it  in  any  way  approved,  egg  it  over,  and 
bake  it  in  a  moderate  oven.  When  done,  more  gravy  may  be 

58 


added  by  pouring  it  through  the  hole  on  the  top  through  a 
funnel,  and  replacing  an  ornament  on  it  after  the  gravy  is 
added. 

Cheshire    Pork    Pie. 

Time,  one  hour  and  a  half. — Take  the  skin  and  fat  from  a 
loin  of  pork,  and  cut  it  into  thin  steaks;  season  them  with 
pepper,  salt  and  nutmeg;  line  a  pie-dish  with  paste,  put  in  a 
layer  of  pork,  then  of  pippins  pared  and  cored,  and  about  two 
ounces  of  sugar;  then  place  in  another  layer  of  pork,  and  half 
a  pint  of  white  wine,  and  lay  some  butter  on  the  top;  cover 
it  over  with  puff  paste,  pass  a  knife  through  the  top  to  leave 
an  opening,  cut  the  paste  even  with  the  dish,  egg  it  once 
and  bake  it. 

A   Plain    Rabbit   Pie. 

Time  to  bake,  one  hour  and  a  quarter. — Skin  and  wash 
a  fine  large  rabbit;  cut  it  into  joints  and  divide  the  head.  Then 
place  it  in  warm  water  to  soak  until  thoroughly  clean;  drain 
it  on  a  sieve,  or  wipe  it  with  a  clean  cloth.  Season  it  with 
pepper  and  salt,  a  sprig  of  parsley  chopped  fine,  and  one  shallot 
if  the  flavor  is  liked  (but  it  is  equally  good  without  it).  Cut 
the  bacon  into  small  pieces,  dredge  the  rabbit  with  flour,  and 
place  it  with  the  bacon  in  a  pie-dish,  commencing  with  the  in- 
ferior parts  of  the  rabbit.  Pour  in  a  small  cupful  of  water,  or 
stock  if  you  have  it;  put  a  paste  border  round  the  edges  of 
the  dish,  and  cover  it  with  a  puff  paste  about  half  an  inch 
thick.  Ornament  and  glaze  the  top,  make  a  hole  in  the  center 
and  bake  it. 

A   Plain   Pigeon   Pie. 

Time  to  bake,  one  hour  and  a  quarter. — Lay  a  rim  of  paste 
round  the  sides  and  edge  of  a  pie-dish,  sprinkle  a  little  pepper 
and  salt  over  the  bottom  and  put  in  a  thin  beefsteak;  pick  and 
draw  the  pigeons,  wash  them  clean,  cut  off  the  feet,  and  press 
the  legs  into  the  sides;  put  a  bit  of  butter  and  a  seasoning  of 
pepper  and  salt  in  the  inside  of  each,  and  lay  them  in  the  dish 
with  their  breasts  upwards,  and  the  necks  and  gizzrads  between 
them;  sprinkle  some  pepper  and  salt  over  them  and  put  in  a 
wine  glass  of  water;  lay  a  thin  sheet  of  paste  over  the  top,  and 
with  a  brush  wet  it  all  over;  then  put  a  puff  paste  half  an  inch 
thick  over  that,  cut  it  close  to  the  dish,  brush  it  over  with 
egg,  ornament  the  top,  and  stick  four  of  the  feet  out  of  it  and 
bake  it.  When  done,  pour  in  a  little  good  gravy.  You  may 
put  in  the  yolks  of  six  hard-boiled  eggs,  or  leave  out  the  beef- 
steak, if  you  think  proper. 

59 


Veal  and  Ham  Patties. 

Time,  a  quarter  of  an  hour. — Chop  about  six  ounces  of 
ready  dressed  lean  veal,  and  three  ounces  of  ham,  very  small, 
put  it  into  a  stewpan  with  an  ounce  of  butter  rolled  in  flour, 
a  tablespoonful  of  cream,  the  same  of  veal  stock,  a  little  grated 
nutmeg  and  lemon  peel,  some  cayenne  pepper  and  salt,  a  spoon- 
ful of  essence  of  ham  and  lemon  juice.  Mix  all  well  together 
and  stir  it  over  the  fire  until  quite  hot,  taking  care  it  does  not 
burn.  Bake  them  in  a  hot  oven  for  a  quarter  of  an  hour;  fill 
with  the  mixture  and  serve. 

Moulded  Veal,  or  Veal  Cakes. 

Time,  half  an  hour  to  bake. — Slices  of  cold  roast  veal; 
slices  of  ham;  three  eggs;  some  gravy;  two  sprigs  of  parsley; 
pepper  and  salt.  Cut  a  few  slices  of  ham  and  veal  very  thin, 
taking  off  the  skin  from  the  veal,  chop  two  sprigs  of  parsley  fine, 
and  cut  the  eggs  hard-boiled  into  slices.  Take  any  nice  shaped 
mould,  butter  it,  and  put  the  veal,  ham,  eggs  and  parsley  in 
layers  until  the  mould  is  full,  seasoning  each  layer  with  a  little 
pepper  and  salt,  placing  a  few  slices  of  egg  at  the  bottom  of 
the  mould  at  equal  distances,  fill  up  with  good  stock  and  bake 
it.  When  cold  turn  it  out,  and  serve  on  a  folded  napkin,  gar- 
nished with  flowers  cut  out  of  carrots,  turnips,  and  a  little 
parsley. 

Beefsteak    Pudding. 

Time  to  boil,  about  two  hours. — Put  a  pound,  or  a  little 
more,  of  flour  in  a  basin,  and  mix  it  thoroughly  with  some  very 
finely  chopped  suet;  put  in  a  good  heaped  salt  spoonful  of  salt. 
Mix  it  to  a  paste  with  water;  flour  the  pasteboard,  the  roller 
and  your  hands.  Take  out  the  lump  of  paste  and  roll  it  out 
about  half  an  inch  thick.  Butter  a  round-bottomed  pudding- 
basin,  line  it  with  paste,  turning  a  little  over  the  edge.  Cut 
up  the  steak  into  small  pieces,  with  a  little  fat,  flour  them 
slightly,  season  them  highly  with  peper  and  salt,  then  lay  them 
in  the  basin,  pour  over  them  a  gill  of  water.  Roll  out  the  rest 
of  the  paste,  cover  it  over  the  top  of  the  basin,  pressing  it 
down  with  the  thumb.  Tie  the  basin  in  a  floured  pudding-cloth, 
and  put  it  in  a  saucepan  in  a  gallon  of  boiliug  water,  keep  it 
continually  boiling  for  nearly  two  hours,  occasionally  adding  a 
little  more  water.  Take  it  up,  untie  the  cloth,  turn  the  pudding 
over  on  the  dish,  and  take  the  basin  carefully  from  it.  Serve. 

60 


Beefsteak  and    Kidney    Pudding. 

Time,  to  boil  two  hours. — Take  a  pound  of  nice  tender  beef 
and  beef  kidney,  cut  them  into  pieces  about  a  quarter  of  an  inch 
thick,  season  them  with  pepper  and  salt,  and  dredge  a  little 
flour  over  them.  Lightly  butter  a  round-bottomed  pudding 
basin,  roll  out  the  paste  to  about  half  an  inch  in  thickness  and 
line  the  basin,  then  put  in  the  beef  and  kidney,  pour  in  three 
or  four  tablespoonfhls  of  water,  cover  a  piece  of  paste  over 
the  top,  press  it  firmly  together  with  your  thumb,  then  tie  the 
pudding  basin  in  a  floured  cloth,  and  put  it  into  a  saucepan 
with  four  quarts  of  water;  keep  it  constantly  boiling,  adding 
more  boiling  water  if  required. 

Mutton     Pudding. 

Time  to  boil,  rather  more  than  two  hours.— Make  a  paste 
as  for  beefsteak  pudding.  Cut  the  meat  in  slices,  season  it  with 
the  herbs,  pepper,  and  salt.  Put  a  layer  of  meat  in  the  basin, 
then  one  of  slices  of  raw  potatoes,  till  the  basin  is  full.  Cover 
it  with  the  crust,  tie  it  in  a  floured  cloth  and  boil  it  in  sufficient 
water. 

Veal    Pudding. 

Time,  one  hour  to  boil. — Cut  about  two  pounds  of  lean  veal 
into  small  collops  a  quarter  of  an  inch  in  thickness,  put  a 
piece  of  butter  the  size  of  an  egg  into  a  very  clean  frying-pan 
to  melt,  then  lay  in  the  veal  and  a  few  slices  if  bacon,  a  small 
sprig  of  thyme,  and  a  seasoning  of  pepper  and  salt,  place  the 
pan  over  a  slow  fire  for  about  ten  minutes,  then  add  two  or  three 
spoonfuls  of  warm  water.  Just  boil  it  up,  and  then  let  it  stand 
to  cool.  Line  a  pudding  basin  with  a  good  suet  crust,  lay  in  the 
veal  and  bacon,  pour  the  gravy  over  it,  roll  out  a  piece  of  paste 
to  form  a  lid,  place  it  over,  press  it  close  with  the  thumb,  tie 
the  basin  in  a  pudding  cloth,  and  put  it  into  a  saucepan  of  boiling 
water,  keeping  it  continually  boiling  until  done. 

Rabbit    Pudding. 

Time,  two  hours  to  boil. — Cut  a  small  rabbit  into  small 
neat  pieces,  and  have  ready  a  few  slices  of  bacon  or  ham.  Line 
a  basin  with  a  good  suet  crust.  Lay  in  the  pieces  of  rabbit 
with  the  bacon  or  ham  intermixed,  season  to  your  taste  with 
pepper  and  salt,  and  pour  in  a  cupful  of  water.  Cover  the  crust 
over  the  top,  press  it  securely  with  the  thumb  and  finger,  and 
boil  it. 

61 


Suet   Pudding. 

Time,  to  boil  one  hour  and  a  quarter. — Mix  one  pound  of 
flour  very  dry  with  half  a  pound  of  finely  chopped  suet,  add 
eggs  and  a  pinch  of  salt;  make  it  into  a  paste  with  the  water, 
beating  it  all  rapidly  together  with  a  wooden  spoon.  Flour  a 
pudding  cloth,  put  the  paste  into  it,  tie  the  cloth  tightly,  and 
plunge  it  into  the  boiling  water.  The  shape  may  be  either  a 
roll  or  a  round  ball.  When  it  is  done,  untie  the  cloth,  turn  the 
pudding  out,  and  serve  very  hot. 

POULTRY. 

To  Roast  Wild  Fowl. 

The  flavor  is  best  preserved  without  stuffing.  Put  pepper, 
salt  and  a  piece  of  butter  into  each.  Wild  fowl  require  much 
less  dressing  than  tame.  A  rich  brown  gravy  should  be  sent 
in  the  dish;  and  when  the  breast  is  cut  into  slices,  before 
taking  off  the  bone,  a  squeeze  of  lemon,  with  pepper  and  salt, 
is  a  great  improvement  to  the  flavor.  To  take  off  the  fishy 
taste  which  wild  fowl  sometimes  have,  put  an  onion,  salt,  and 
hot  water  into  the  dripping  pan  and  baste  them  for  the  first 
ten  minutes  with  this;  then  take  away  the  pan  and  baste  con- 
stantly with  butter. 

To   Roast  a   Turkey. 

Pluck  the  bird  carefully  and  singe  off  the  down  with  lighted 
paper,  break  the  leg  bone  close  to  the  foot  and  hang  up  the 
bird  and  draw  out  the  strings  from  the  thigh.  Never  cut  the 
breast;  make  a  slit  down  the  back  of  the  neck  and  take  out  the 
crop  that  way,  then  cut  the  neck  bone  close,  and  after  the 
bird  is  stuffed  the  skin  can  be  turned  over  the  back  and  the 
crop  will  look  full  and  round.  Cut  around  the  vent,  making 
the  opening  as  small  as  possible,  and  draw  carefully,  taking 
care  that  the  gall  bag  and  the  gut  joining  the  gizzard  are  not 
broken.  Open  ttie  gizzard  and  remove  the  contents  and  detach 
the  liver  from  the  gall  bladder.  The  liver,  gizzard  and  heart, 
if  used  in  the  gravy,  will  need  to  be  boiled  an  hour  and  a  half 
and  chopped  as  fine  as  possible.  Wash  the  turkey  and  wipe 
thoroughly  dry,  inside  and  out;  then  fill  the  inside  with  stuff- 
ing and  either  sew  the  skin  of  the  neck  over  the  back  or 
fasten  it  with  a  small  skewer.  Sew  up  the  opening  at  the  vent; 
then  run  a  long  skewer  into  the  pinion  and  thigh  through  the 
body,  passing  it  through  the  opposite  pinion  and  thigh.  Put 

62 


a  skewer  in  the  small  part  of  the  leg,  close  on  the  outside  of 
the  sidesman,  and  push  it  through.  Pass  a  string  over  the 
points  of  the  skewers  and  tie  it  securely  at  the  back. 

Dredge  well  with  flour,  and  cover  the  breast  with  nicely 
buttered  white  paper,  place  on  a  grating  in  the  dripping  pan 
and  put  in  the  oven  to  roast.  Baste  every  fifteen  minutes — a 
few  times  with  butter  and  water,  and  afterward  with  gravy  in 
the  dripping  pan.  Do  not  have  too  hot  an  oven.  A  turkey 
weighing  ten  pounds  will  require  nearly  three  hours  to  bake. 
Stew  the  giblets  in  just  water  enough  to  cover  them,  and  when 
the  turkey  is  lifted  from  the  pan,  add  these  (chopped  very  fine) 
with  the  water  in  which  they  were  boiled,  to  the  drippings; 
thicken  with  browned  flour,  boil  up  once  and  pour  into  the 
gravy  boat.  If  the  dripipngs  are  too  fat,  skim  well  before 
putting  in  the  giblets.  Serve  with  cranberry  sauce,  currant  or 
apple  jelly. 

Roast  Goose. 

Geese  and  ducks,  if  old,  are  better  parboiled  before  they 
are  roasted.  Put  them  on  in  sufficient  water  to  cover  them,  and 
simmer  about  two  hours.  Make  a  stuffing  with  four  onions,  one 
ounce  of  green  sage,  chopped  fine,  a  large  cupful  of  stale  bread- 
crumbs and  the  same  of  mashed  potatoes,  one  teaspoonful  of 
butter,  a  little  pepper  and  salt,  and  one  unbeaten  egg;  mix 
them  well  together  and  stuff  the  body  of  the  goose;  then  place 
in  the  oven  and  bake  about  an  hour  and  a  half.  Serve  with 
apple  sauce. 

Roast  Pigeons. 

When  cleaned  and  ready  for  roasting,  fill  the  bird  with  a 
stuffing  of  bread-crumbs,  a  spoonful  of  butter,  a  little  salt  and 
nutmeg,  and  three  oysters  to  each  bird  (some  prefer  chopped 
apple).  They  must  be  well  basted  with  melted  butter,  and 
require  thirty  minutes'  careful  cooking.  In  the  autumn  they 
are  best,  and  should  be  full  grown. 

Roast  Duck. 

Prepare  your  duck  for  roasting  and  use  the  following  stuff- 
ing: Chop  fine  and  throw  into  cold  water  three  good-sized 
onions,  one  large  spoonful  of  sage,  two  of  bread-crumbs,  a  piece 
of  butter  the  size  of  a  walnut,  a  little  salt  and  pepper,  and  the 
onions  drained.  Mix  well  together,  and  stuff  the  duck. 

An  hour  is  enough  for  an  ordinary  sized  duck.  The  gravy 
is  made  by  straining  the  dripping;  skim  off  the  fat,  then  stir  in 
a  large  spoonful  of  browned  flour,  a  teaspoonful  of  mixed  mus- 
tard, a  wineglassful  of  claret.  Simmer  for  ten  minutes. 

63 


Boiled  Turkey. 

Prepare  your  turkey  as  for  roasting;  put  it  in  a  cloth  and 
boil  it  slowly,  if  from  eight  to  nine  pounds,  an  hour  and  a  half. 
Throw  into  the  water  a  few  cloves,  a  little  black  pepper,  sweet 
marjoram  and  salt.  It  is  to  be  served  with  oysters.  Skim  the 
turkey  well  while  boiling  or  it  will  not  be  white. 

Chicken    Fricassee. 

Time,  three  hours  and  a  quarter. — Prepare  a  couple  of  nice 
chickens;  joint  them,  dividing  the  wings,  side,  breast  and  back- 
bone, and  let  them  lie  in  salt  and  water  half  an  hour,  remove 
them  then  to  a  stewpan,  with  half  a  pound  of  good,  sweet  salt 
pork,  cut  up  in  pieces;  barely  cover  with  water,  and  simmer  on 
top  of  the  stove  or  range  for  three  hours;  when  sufficiently 
tender,  take  out  the  chicken,  mix  a  tablespoonful  of  flour 
smoothly*  with  cold  milk,  and  add  a  little  fine  dried  or  chopped 
parsley,  sage  and  thyme  or  summer  savory,  and  stir  gradually 
into  the  liquor;  keep  stirring  till  it  boils;  season  with  pepper 
and  salt  to  taste;  and  then  put  back  the  chicken  and  let  it  boil 
up  for  a  few  moments  in  the  gravy;  garnish  with  the  green 
tops  of  celery. 

Chicken  Pot  Pie. 

Time,  one  hour. — Divide  the  chicken  into  pieces  at  the 
joints;  boil  until  part  done,  or  about  twenty  minutes,  then  take 
it  out.  Fry  two  or  three  slices  of  fat  salt  pork,  and  put  in  the 
bottom,  then  place  the  chicken  on  it  with  three  pints  of  water, 
two  ounces  of  butter,  a  teaspoonful  of  pepper,  and  cover  over 
the  top  with  a  light  crust,  made  the  same  as  for  biscuit. 

Ragout  of  Ducks. 

Put.  the  gizzards,  livers,  necks,  etc.,  into  a  pint  of  good 
strong  beef  broth,  or  other  well  seasoned  stock.  Season  the 
ducks  inside  with  salt  and  mixed  spices.  Brown  them  on  all 
sides  in  a  frying  pan,  and  then  stew  them  till  tender  in  a 
strained  stock.  When  nearly  ready  thicken  the  sauce  with 
browned  flour  and  butter. 

Chicken  Jelly. 

Boil  a  pair  of  chickens  until  you  can  pull  the  meat  from  the 
bones;  remove  all  the  meat  and  allow  the  bones  to  boil  half  an 
hour  longer;  stand  this  in  a  cool  place  and  it  will  become 
jellied;  the  next  day  cut  the  meat  into  small  pieces,  melt  the 
jelly  and  throw  it  in;  then  add  two  tablespoonfuls  of  Worces- 
tershire sauce,  two  of  walnut  sauce,  one  tablespoonful  of  salt, 

64 


a  pinch  of  powdered  mace,  cloves,  and  allspice;  slice  ten  hard- 
boiled  eggs  and  two  lemons;  line  a  large  bowl  or  form  with 
these  slices,  then  pour  in  the  mixture  and  let  it  stand  in  a  cool 
place,  but  not  to  freeze.  The  water  should  just  cover  the 
chickens  when  put  to  boil.  This  is  a  very  ornamental  dish  and 
keeps  for  a  long  time. 

To   Hash   Ducks. 

Nothing  tastes  better  than  a  fat  roast  duck.  Cat  it  into 
pieces  as  in  carving  at  table,  skin  and  soak  these  by  the  side 
of  the  fire  in  a  little  boiling  gravy  till  thoroughly  hot.  Add  a 
small  glass  of  wine  and  a  sufficient  quantity  of  mixed  spices 
to  give  the  sauce  a  high  relish. 

Chicken  Salad. 

Boil  a  chicken;  do  not  chop  very  fine;  cut  up  one  bunch  of 
celery,  the  size  of  a  cent;  to  make  the  dressing,  wash  smooth 
the  yolk  of  a  hard-boiled  egg,  one  teaspoonful  of  salt,  one  or 
two  tablespoonfuls  of  made  mustard;  stir  in  slowly  four  table- 
spoonfuls  of  sweet  oil,  then  two  tablespoonfuls  of  vinegar;  pour 
over  the  chicken  and  celery. 

Chicken   Croquettes. 

One  large  chicken,  two  sweet-breads,  wine  glass  of  cream, 
one  loaf  baker's  stale  bread.  Cook  chicken  and  sweet-bread 
separately,  saving  the  chicken  broth.  Chop  chicken,  meat  and 
sweet-bread  finely  together,  season  with  pepper,  salt,  parsley, 
and  half  a  teaspoonful  grated  onion.  Rub  the  bread  into  crumbs 
until  you  have  equal  quantities  of  crumbs  and  meat.  Place  over 
the  fire  as  much  of  the  chicken  broth  as  will  moisten  well  the 
crumbs,  into  which  stir  the  cream,  and  butter  size  of  an  egg. 
When  it  boils,  stir  in  crumbs  until  they  adhere  to  the  spoon. 
Add  meat,  and,  when  cold,  two  well-beaten  eggs.  Mold  into 
rolls,  with  your  hands,  roll  them  in  crumbs  and  fry  in  hot  lard, 
like  doughnuts. 

Chicken  Pie. 

Cut  the  chicken  in  pieces  and  parboil  for  three-quarters  of 
an  hour.  Remove  the  chicken  and  add  to  the  water  in  which  it 
is  boiled  a  little  salt,  pepper  and  a  teacupful  of  milk  thickened 
with  a  tablespoonful  of  flour.  Line  a  deep  dish  with  nice  paste, 
put  in  the  chicken  and  turn  over  it  the  gravy  which  you  have 
prepared.  Cover  it  with  paste  immediately;  make  a  small  hole 
in  the  center;  ornament  with  strips  of  paste,  and  bake  for  forty- 
five  minutes. 

65 


Boiled  Fowl   or  Chicken. 

They  should  be  cleaned  and  stuffed  as  for  roasting.  A  young 
fowl  requires  an  hour;  if  tough  and  old,  three  hours.  A  chicken 
will  boil  in  three-quarters  of  an  hour.  They  may  be  served  with 
oyster,  caper  or  egg  sauce. 

Stewed  Chicken. 

Divide  a  chicken  into  pieces  by  the  joints,  and  put  into  a 
stewpan,  with  salt,  pepper,  some  parsley  and  thyme;  pour  in  a 
quart  of  water,  with  a  piece  of  butter;  and  when  it  has  stewed 
an  hour  and  a  half,  take  the  chickens  out  of  the  pan.  If  there 
is  no  gravy,  put  in  another  piece  of  butter,  add  some  water  and 
flour,  and  let  it  boil  a  few  minutes.  When  done,  it  should  not 
be  quite  as  thick  as  drawn  butter.  For  the  dumplings:  Take 
one  quart  of  sifted  flour,  one  teaspoonful  of  salt,  two  of  cream 
of  tartar  and  one  of  soda;  mix  with  milk  and  form  into  biscuit; 
place  them  upon  a  tin  in  a  steamer  over  the  kettle  where  the 
chicken  is  boiling.  They  will  steam  in  twenty  minutes.  You 
can  rub  a  little  butter  in  the  flour,  if  you  wish  them  very  nice. 

To  Cook  Poultry. 

All  kinds  of  poultry  and  meat  can  be  cooked  quicker  by 
adding  to  the  water  in  which  they  are  boiled  a  little  vinegar  or 
a  piece  of  lemon.  By  the  use  of  a  little  acid  there  will  be  a 
considerable  saving  of  fuel,  as  well  as  shortening  of  time.  Its 
action  is  beneficial  on  old  tough  meats,  rendering  them  quite 
tender  and  easy  of  digestion.  Tainted  meats  and  fowls  will 
lose  their  bad  taste  and  odor  if  cooked  in  this  way,  and  if  not 
used  too  freely  no  taste  of  it  will  be  acquired. 

Roast   Rabbit. 

Time,  three-quarters  of  an  hour. — Procure  a  fine  large  rab- 
bit, and  truss  it  in  the  same  manner  as  a  hare;  fill  the  paunch 
with  veal  stuffing,  and  roast  it  before  a  bright  clear  fire  for 
three-quarters  of  an  hour,  if  a  large  one  basting  it  well  with 
butter.  Before  serving  mix  a  spoonful  of  flour  with  four  of 
milk,  stir  into  it  the  yolks  of  two  well-beaten  eggs,  and  season 
with  a  little  grated  nutmeg,  pepper  and  salt;  baste  the  rabbit 
thickly  with  this,  to  form  a  light  coating  over  it.  When  dry, 
baste  it  with  butter  to  froth  it  up,  and  when  done  place  it  care- 
fully in  a  dish,  and  pour  round  it  some  brown  gravy  boiled  up 
with  the  liver  minced,  and  a  little  grated  nutmeg.  Serve  with 
gravy  in  a  tureen,  and  red  jelly. 

66 


To    Blanch    Rabbits,    Fowls,   etc. 

To  blanch  or  whiten  a  rabbit  or  fowl  it  must  be  placed  on 
the  fire  in  a  small  quantity  of  water,  and  let  boil.  As  soon  as 
it  boils  it  must  be  taken  out  and  plunged  into  cold  water  for  a 
few  minutes. 

Boiled   Rabbit. 

Time  (medium  size),  three-quarters  of  an  hour. — When  the 
rabbit  is  trussed  for  boiling,  put  it  into  a  stewpan  and  cover 
it  with  hot  water,  and  let  it  boil  very  gently  until  tender.  When 
done  place  it  on  a  dish,  and  smother  it  with  onions,  or  with 
parsley  and  butter,  or  liver  sauce,  should  the  flavor  of  onion  not 
be  liked.  If  liver  sauce  is  to  be  served,  the  liver  must  be 
boiled  for  ten  minutes,  minced  very  fine  and  added  to  the  butter 
sauce.  An  old  rabbit  will  require  quite  an  hour  to  boil  it  thor- 
oughly. 

To   Fricasee  Rabbits   Brown. 

Time,  three-quarters  of  an  hour. — Take  two  young  rabbits, 
cut  them  in  small  pieces,  slit  the  head  in  two,  season  them  with 
pepper  and  salt,  dredge  them  with  flour,  and  fry  them  a  nice 
brown  in  fresh  butter.  Pour  out  the  fat  from  the  stewpan, 
and  put  in  a  pint  of  gravy,  a  bunch  of  sweet  herbs,  half  a  pint 
of  fresh  mushrooms,  if  you  have  them,  and  three  shallots  chop- 
ped fine;  season  with  pepper  and  salt,  cover  them  close,  and 
let  them  stew  for  half  an  hour.  Then  skim  the  gravy  clean, 
add  a  spoonful  of  catsup  and  the  juice  of  half  a  lemon.  Take 
out  the  herbs,  and  stir  in  a  piece  of  butter  rolled  in  flour,  boil 
it  up  till  thick  and  smooth,  skim  off  the  fat,  and  serve  the  rab- 
bits garnished  with  lemon. 

To   Truss   Woodcocks,  Snipes,   etc. 

Pluck  and  wipe  them  very  clean  outside;  truss  them  with 
the  legs  very  close  to  the  body,  and  the  feet  pressing  upon 
thighs;  skin  the  head  and  neck,  and  bring  the  beak  under  the 
wink. 

CURING    BACON,    HAMS,    ETC.— POTTING,    ETC. 

Great  care  must  be  taken  in  preparing  the  meat  for  salting. 
It  must  be  carefully  examined  to  see  that  it  is  fresh  and  good, 
then  wiped,  sprinkled  with  salt,  and  afterwards  left  to  drain  a 
few  hours  before  it  is  rubbed  with  the  salt.  The  meat  will  thus 
be  thoroughly  cleansed  from  the  blood,  which  will  prevent  it 
from  turning  and  tasting  strong.  It  should  then  be  placed  in 

67 


the  pickling  pan  and  turned  every  morning,  also  it  should  be 
rubbed  with  the  pickle.  The  cover  of  the  pickling  pan  should 
fit  very  close  and  have  a  weight  on  it  to  keep  it  down.  If  a 
large  quantity  of  salt  meat  is  frequently  required,  the  pickle 
may  be  boiled  up,  skimmed  well,  and  when  cold  poured  over 
any  meat  that  has  been  sprinkled  and  well  drained,  as  above 
directed. 

To  Cure   Bacon. 

Time,  three  weeks. — Take  one  pound  of  saltpetre,  one  pound 
of  bay  salt,  one  gallon  of  coarse  salt,  one  pound  of  salprunella, 
one  pound  of  moist  sugar. 

Pound  the  salprunella  and  bay  salt  very  fine,  mix  the  coarse 
salt  and  the  sugar  well  together,  and  rub  it  into  your  bacon, 
hams,  and  cheeks,  putting  all  in  the  same  brine.  Turn  and  rub 
the  bacon  every  day  for  a  week;  afterward,  every  other  day. 
Let  it  remain  in  the  brine  three  weeks,  and  then  send  it  to  be 
smoked  or  dried.  Large  sides  of  bacon  take  a  month  to  dry, 
small  ones  three  weeks. 

To   Cure    Hams. 

For  two  large  hams,  one  pound  of  common  salt,  three  ounces 
of  bay  salt,  two  ounces  of  saltpetre,  one  pound  of  coarse  brown 
sugar,  one  quart  of  stale  strong  beer  or  ale. 

Boil  all  the  above  ingredients  in  the  quart  of  beer  or  ale,  and 
when  cold  pour  it  on  the  hams  and  turn  them  every  day  for  a 
fortnight,  then  smoke  them  well. 

To    Pot   Beef. 

Time,  three  hours  and  a  half. — Take  a  piece  of  lean  beef 
and  free  it  from  the  skin  and  gristle,  put  it  into  a  covered  jar 
with  three  dessertspoonfuls  of  hot  water  and  stand  it  in  a  deep 
stewpan  of  boiling  water  to  boil  slowly  for  nearly  four  hours, 
taking  care  that  the  water  does  not  reach  to  the  top  of  the  jar. 
When  done,  take  it  out,  mince  it  fine  and  pound  it  in  a  mortar 
with  a  seasoning  of  pepper,  salt  and  pounded  mace.  When 
smooth  and  like  a  thick  paste,  mix  in  some  clarified  butter,  and 
very  little  of  the  gravy  from  the  jar,  press  it  into  pots,  pour 
butter  over  the  tops,  and  tie  down  for  use. 

To    Pickle   Pork. 

Take  one-third  of  saltpetre,  two-thirds  of  white  salt.  Some 
people  prefer  pork  pickled  with  salt  alone  (legs  especially), 
others  in  the  following  manner:  Put  a  layer  of  salt  at  the  bot- 
tom of  a  tub;  then  mix  the  salt  and  saltpetre  beaten;  cut  the 

68 


pork  in  pieces,  rub  it  well  with  the  salt  and  lay  it  close  in  the 
tub,  with  a  layer  of  salt  between  every  layer  of  pork  till  the  tub 
is  full.  Have  a  cover  just  large  enough  to  fit  the  inside  of  the 
tub,  put  it  on,  and  lay  a  great  weight  at  the  top  and  as  the  salt 
melts  it  will  keep  it  close.  When  you  want  to  use  it,  take  a 
piece  out,  cover  the  tub  over  again,  and  it  will  keep  good  a 
long  time. 

Potted    Ox-Tongue. 

Cut  about  a  pound  and  a  half  from  an  unsmoked  boiled 
tongue,  remove  the  rind.  Pound  it  in  a  mortar  as  fine  as  pos- 
sible with  six  ounces  of  butter  and  a  small  spoonful  each  of 
mace,  nutmeg,  and  cloves  beaten  fine.  When  perfectly  pounded 
and  the  spice  well  blended  with  the  meat,  press  it  into  small 
potting-pans  and  pour  clarified  butter  over  the  top.  A  little 
roast  veal  added  to  the  potted  tongue  is  an  improvement. 

Hams,  Tongues,  and  Beef,  Yorkshire  Fashion. 

Take  one  pound  and  a  half  of  ham  sugar,  two  ounces  of  salt- 
petre, one  pound  of  common  salt,  half  a  pound  of  bay  salt,  two 
ounces  of  pepper. 

The  meat  should  be  well  rubbed  over  night  with  common  salt 
and  well  rubbed  in  the  morning  with  the  above  ingredients.  If 
hams,  they  should  be  rubbed  before  the  fire  every  day  and 
turned. 

Potted  Fowl  and  Ham. 

Cut  all  the  meat  from  a  cold  fowl  and  remove  the  bones, 
skin,  etc.,  then  cut  it  into  shreds,  with  a  quarter  of  a  pound  of 
lean  ham  and  six  ounces  of  butter,  the  pepper,  salt,  nutmeg  and 
cayenne,  and  pound  it  all  in  a  mortar  until  reduced  to  a  smooth 
paste.  Then  mix  it  thoroughly  together,  fill  the  potting-pots, 
pour  over  them  a  thick  layer  of  clarified  butter,  and  tie  them 
down  with  a  bladder.  Set  them  in  a  dry  place  and  it  will  keep 
good  for  some  time.  A  little  grated  lemon  peel  is  an  improve- 
ment to  the  fowl. 

Potted  Head. 

Time,  five  or  six  hours. — Take  half  an  ox-head,  and  soak  it 
in  salt  and  water.  When  well  cleansed  from  the  blood,  put  it 
with  two  cow-heels  into  a  large  stewpan  and  cover  them  with 
cold  water.  Set  over  the  fire  and  let  it  boil  till  tender.  Strain 
the  meat  from  the  liquor,  and  when  cold,  cut  the  meat  and 
gristle  into  very  small  pieces.  Take  all  the  fat  from  the  cold 
liquor  in  which  the  meat,  etc.,  was  first  boiled,  put  the  mince 
with  it,  and  boil  the  whole  slowly  till  perfectly  tender  and  thick 

69 


enough  to  jelly;  give  it  a  quick  boil,  and  put  it  in  shapes.  Be- 
fore boiling  the  second  time,  add  pepper  and  salt  to  your  taste. 
and  a  little  pounded  mace  if  approved. 

Potted  Herrings. 

Time,  two  hours. — Cut  off  the  heads  and  tails  of  the  fish, 
clean,  wash  and  dry  them  well,  sprinkle  them  with  pepper  and 
salt  within  and  without,  lay  them  in  an  earthen  pan,  and  cover 
them  with  white  vinegar.  Set  them  in  an  oven  not  too  hot 
(the  roes  at  the  top,  but  they  are  not  to  be  eaten),  till  the 
bones  are  quite  soft,  which  will  be  in  about  two  hours.  Some 
cut  the  fish  down  by  the  bone,  so  as  to  open  them,  and  then  roll 
them  up  from  the  tail  to  the  head.  The  bay  leaves  are  an  im- 
provement, and  a  little  water  may  be  added  to  the  vinegar  if 
preferred.  Cover  them  with  paper. 

To  Pot  Lobsters. 

Time,  three-quarters  of  an  hour  to  one  hour  to  boil  the  lob- 
ster.— Take  from  a  hen  lobster  the  spawn,  coral,  flesh  and  pick- 
ings of  the  head  and  claws,  pound  well  and  season  with  cayenne, 
white  pepper  and  mace,  according  to  taste.  Mix  it  to  a  firm 
paste  with  good  melted  butter.  Pound  and  season  the  flesh 
from  the  tail  and  put  it  into  a  pot,  and  then  fill  with  the  other 
paste.  Cover  the  top  of  each  put  with  clarified  butter  and  keep 
it  in  a  cool  place. 


VEGETABLES,  VEGETABLE   PUREES,  SALADS  AND  SALAD 

MIXTURE. 

Potato  Croquettes. 

Season  cold  mashed  potatoes  with  pepper,  salt  and  nutmeg. 
Beat  to  a  cream,  with  a  tablespoonful  of  melted  butter  to  every 
cupful  of  potato.  Add  two  or  three  beaten  eggs  and  some 
minced  parsley.  Roll  into  small  balls;  dip  in  beaten  egg,  then 
in  bread  crumbs,  and  fry  in  hot  lard. 

Saratoga  Fried   Potatoes. 

Peel  good  sized  potatoes  and  slice  them  as  evenly  as  pos- 
sible. Drop  them  into  ice  water,  have  a  kettle  of  very  hot  lard, 
as  for  cakes,  put  a  few  at  a  time  into  a  towel  and  shake,  to  dry 
the  moisture  out  of  them  and  then  drop  them  into  the  boiling 
lard.  Stir  them  occasionally  and  when  of  a  light  brown  take 
them  out  with  a  skimmer,  and  they  will  be  crisp  and  not  greasy. 
Sprinkle  salt  over  them  while  hot. 

70 


Stewed   Potatoes. 

Boil  the  potatoes  till  tender;  cut  them  in  thick  slices;  take 
a  half  a  teaspoonful  of  flour,  a  little  salt  and  butter  and  chopped 
parsley,  and  a  teacupful  of  milk;  put  them  all  together  in  a 
saucepan  and  let  them  stew  about  twenty  minutes. 

Potato  Cakes. 

Roast  some  potatoes  in  the  oven;  when  done  skin  and 
pound  in  a  mortar  with  a  small  piece  of  butter  warmed  in  a 
little  milk;  chop  a  shallot  and  a  little  parsley  very  finely,  mix 
well  with  the  potatoes,  add  pepper  and  salt,  shape  into  cakes, 
egg  and  bread  crumb  them,  and  fry  a  light  brown. 

To  Cook  Salsify. 

Scrape  the  root  and  put  into  cold  water  immediately;  cut 
into  thin  slices;  boil  tender,  make  a  nice  white  sauce  or  drawn 
butter  and  pour  over,  or  boil  to  a  mash;  mix  with  butter,  salt, 
a  little  milk  and  pepper,  add  flour  enough  and  mix  as  codfish 
cakes,  and  fry  in  the  same  manner. 

Egg  Plant  au  Gratin. 

Peel  and  cut  them  in  slices  lengthwise,  arrange  them  in 
layers  on  a  well  buttered  tin  (previously  rubbed  with  garlic). 
Put  between  the  layers  a  sprinkling  of  fine  bread  crumbs,  chop- 
ped parsley,  sweet  herbs,  pepper  and  salt  to  taste;  pour  over 
them  some  liquified  butter;  add  a  sprinkling  of  grated  cheese 
and  a  few  baked  bread  crumbs;  bake  in  the  oven  and  brown 
with  a  salamander. 

To  Cook  Spinach. 

Wash  and  clean  the  spinach  thoroughly  from  grit,  then  boil 
it  in  salt  and  water;  press  the  water  entirely  out  of  it  and  chop 
it  as  fine  as  powder.  A  quarter  of  an  hour  before  serving  it 
put  it  into  a  saucepan  with  a  piece  of  butter  mixed  with  a 
tablespoonful  of  flour  and  half  a  tumblerful  of  boiling  water, 
some  salt,  pepper  and  nutmeg,  and  let  it  simmer  fifteen  minutes. 
Serve  with  hard-boiled  eggs  on  the  top. 

Escalloped  Onions. 

Take  eight  or  ten  onions  of  good  size,  slice  them,  and  boil 
till  tender.  Lay  them  in  a  baking  dish,  putting  bread  crumbs, 
butter  in  small  bits,  pepper  and  salt  between  each  layer,  until 
the  dish  is  full,  putting  bread  crumbs  last;  add  milk  or  cream 
until  full.  Bake  twenty  minutes  or  half  an  hour. 

71 


Stewed  Tomatoes. 

Pour  boiling  water  over  the  tomatoes,  and  remove  the  skins; 
cut  them  in  pieces  and  stew  them  without  water,  seasoning  them 
with  butter  and  salt,  and  a  little  pepper  if  desired. 

Tomatoes    Fried. 

Do  not  pare  them,  but  cut  in  slices  as  an  apple;  dip  in 
cracker,  pounded  and  sifted  and  fry  in  a  little  good  butter. 

Green  Corn. 

Time,  twenty  minutes. — This  should  be  cooked  on  the  same 
day  it  is  gathered;  it  loses  its  sweetness  in  a  few  hours,  and 
must  be  artificially  supplied.  Strip  off  the  husks,  pick  out  all 
the  silk  and  put  it  in  boiling  water,  if  not  entirely  fresh,  add 
a  tablespoonful  of  sugar  to  the  water,  but  no  salt;  boil  twenty 
minutes,  fast,  and  serve;  or  you  may  cut  it  from  the  cob,  put 
in  plenty  of  butter  and  a  little  salt,  and  serve  in  a  covered 
vegetable  dish. 

Succotash. 

Time,  two  hours. — Cut  off  the  corn  from  the  cobs,  and  put 
the  cobs  in  just  enough  water  to  cover  them  and  boil  one  hour; 
then  remove  the  cobs  and  put  in  the  corn  and  stringbeans 
(carefully  prepared  by  breaking  off  both  ends  and  stringing) 
about  one  inch  long;  add  a  piece  of  salt  pork  and  boil  one 
hour;  when  boiled  add  some  cream,  or  milk,  salt  and  pepper, 
and  butter. 

Parsnip    Fritters. 

Time,  one  hour  and  a  half  to  boil. — Boil  four  or  five  par- 
snips until  tender,  take  off  the  skins  and  mash  them  very  fine, 
add  to  them  a  teaspoonful  of  flour,  one  egg,  well  beaten,  and  a 
seasoning  of  salt.  Make  the  mixture  into  small  cakes  with 
a  spoon,  and  fry  them  on  both  sides  a  delicate  brown  in  boiling 
butter  or  beef  dripping;  when  both  sides  are  done,  serve  them 
up  very  hot  on  a  napkin  or  hot  dish,  according  to  your  taste. 

To    Serve    Celery. 

Wash  the  roots  free  from  dirt,  and  cut  off  all  the  decayed 
leaves;  preserve  as  much  of  the  stalk  as  you  can,  removing  any 
specks  or  discolored  parts.  Divide  it  lengthwise  into  quarters, 
curl  the  top  leaves,  and  place  it  with  the  roots  downwards  in 
a  celery  glass  nearly  filled  with  cold  water. 

Stewed   Celery. 

Time,  one  hour  and  twenty  minutes. — Wash  four  heads  of 
celery  very  clean,  take  off  the  dead  leaves,  and  cut  away  any 

72 


spots  or  discolored  parts.  Cut  them  into  pieces  about  two 
or  three  inches  long,  and  stew  them  for  nearly  half  an  hour. 
Then  take  them  out  with  a  slice,  strain  the  water  they  were 
stewed  in,  and  add  it  to  half  a  pint  of  veal  gravy,  mixed  with 
three  or  four  tablespoonfuls  of  cream.  Put  in  the  pieces  of 
celery  and  let  them  stew  for  nearly  an  hour  longer.  Serve 
with  the  sauce  poured  over. 

To  Dress  Cucumbers. 

Pare  the  cucumbers,  commence  cutting  from  the  thick  end, 
using  a  sharp  knife  and  as  thin  as  possible,  drop  in  a  large 
pan  of  cold  water,  wring  them  in  the  hands,  squeezing  out  all 
of  the  seeds  (which  will  float);  skim,  or  pour  off  the  seeds, 
and  arrange  on  a  large  dish,  dress  with  French  dressing  to 
suit  taste.  This  receipt  makes  them  deliciously  crisp. 

Rice    Croquettes. 

One  teacupful  of  rice;  boil  in  a  pint  of  milk  and  a  pint 
of  water,  when  boiled  and  hot  add  a  piece  of  butter  the  size 
of  an  egg,  two  tablespoonfuls  of  sugar,  two  eggs,  juice  and 
grated  peel  of  one  lemon;  stir  this  up  well,  have  ready  the 
yolks  of  two  eggs,  beaten  on  a  plate,  cracker  crumbs  on  an- 
other; make  the  rice  in  rolls  and  dip  in  the  egg  and  crumbs; 
fry  them  in  butter;  serve  hot. 

Young    Beets    Boiled. 

Wash  them  very  clean,  but  neither  scrape  nor  cut  them. 
Put  them  in  boiling  water,  and,  according  to  their  size,  boil 
them  from  one  to  two  hours;  take  off  the  skin  when  done,  and 
put  over  them  pepper,  salt  and  a  little  butter.  Beets  are  very 
nice  baked,  but  require  a  much  longer  time  to  cook. 

Lima  Beans. 

Shell  them  into  cold  water;  let  them  lie  half  an  hour  or 
longer,  put  them  into  a  saucepan  with  plenty  of  boiling  water, 
a  little  salt,  and  cook  until  tender.  Drain  and  butter  well  and 
pepper  to  taste. 

Stringbeans. 

Break  off  both  ends  and  string  carefully;  if  necessary,  pare 
both  edges  with  a  knife.  Cut  the  beans  in  pieces  an  inch  long 
and  put  in  cold  water  a  few  minutes.  Drain  and  put  them  into 
boiling  water  with  a  piece  of  bacon  or  salt  pork.  Boil  quickly 
for  half  an  hour,  or  till  tender.  Drain  in  a  colander  and  dish 
with  plenty  of  butter. 

73 


Fried    Parsnips. 

Boil  until  tender,  scrape  off  the  skin  and  cut  in  lengthwise 
slices.  Dredge  with  flour  and  fry  in  hot  dripping,  turning  when 
one  side  is  browned. 

Boiled   Cabbage. 

Take  off  the  outer  leaves,  cut  the  head  in  quarters,  and  boil 
in  a  large  quantity  of  water  until  done.  Drain  and  press  out 
the  water,  chop  fine  and  season.  Boil  three-quarters  of  an  hour, 
or  till  tender.  The  water  can  be  drained  off  when  they  are 
half  done,  and  fresh  water  added  if  desired. 

Boiled    Onions. 

Skin  them  and  soak  them  in  cold  water  an  hour  or  longer; 
then  put  into  a  saucepan  and  cover  with  boiling  water,  well 
salted;  when  nearly  done,  pour  off  the  water,  add  a  little  milk, 
and  simmer  till  tender.  Season  with  butter,  pepper  and  salt. 

Winter  Squash. 

Cut  it  in  pieces,  take  out  the  seeds  and  pare  as  thin  as 
possible;  steam  or  boil  until  soft  and  tender.  Drain  and  press 
well,  then  mash  with  butter,  pepper,  salt  and  a  very  little  sugar. 
Summer  squash  may  be  cooked  the  same  way;  if  extremely 
tender  they  need  not  be  pared. 

Hashed    Browned    Potatoes. 

So  frequently  husbands  who  travel  and  enjoy  certain  dishes 
as  served  in  hotels  and  restaurants,  request  their  wives  at  home 
to  attempt  these  potatoes.  They  are  rather  difficult  to  prepare, 
but  a  little  practice  will  reward  one  with  success  in  the  effort. 
Chop  two  cold  boiled  potatoes  fine,  dust  with  salt  and  pepper; 
put  one  tablespoonful  of  butter  in  the  fryingpan,  and  when  hot 
add  potatoes,  spreading  them  out  evenly.  A  quarter  of  a  cup 
of  milk  may  be  added  or  one-eighth  teaspoon  of  kitchen  bouquet, 
if  liked.  Have  only  a  moderate  heat,  let  potatoes  stand  to 
cook  and  brown  for  about  ten  or  fifteen  minutes  without  stir- 
ring. Then  fold  and  roll  as  you  would  an  omelet,  and  turn 
on  a  heated  dish  to  serve  very  hot. 


74 


Do  not  be  deceived  by  those  that  tell  you  they  can  produce 
something  from  nothing — it  is  impossible. 

The  first  thing  is  to  procure  "the  best,"  and  use  it  to  the 
best  advantage. 

Don't  believe  that  you  can  give  a  luncheon  for  eight  per- 
sons— Cost  95  cents  with  a  menu  as  follows: 

Anchovy  Paste  and  Sliced  Tomatoes  on  Toast 
Bouillon   with   Marrowbone   Dumplings 

Macaroni   Italienne 

Marinated   Round  Steak,  Breaded  and  Fried 

Fried  Potatoes  Asparagus  Salad 

Individual    Strawberry   Shortcake 

It  is  a  Joke,  a  Dream,  both  as  to  menu  and  cost. 

Follow  your  own  ideas,  make  everything  count,  make  the 
table  look  attractive,  strive  to  please,  and  you  will  succeed 
in  not  only  being  a  good  housekeeper  and  cook,  but  make  home 
happy. 

SALADS. 

Yolk  of  one  or  two  raw  eggs;  one  or  two  young  onions  or 
leeks;  three  tablespoonfuls  of  salad  oil;  one  of  vinegar;  some 
lettuce,  and  slices  of  beetroot,  salt  and  mustard. 

Take  the  yolk  of  one  or  two  raw  eggs,  according  to  the 
size  of  the  salad  you  require,  beat  them  up  well,  add  a  little 
salt  and  mustard,  and  chop  up  one  or  two  young  onions  or  leeks 
about  the  size  of  grass,  then  add  the  salad  oil  and  the  vinegar, 
and  beat  the  whole  up  into  a  thick  sauce.  Cut  in  the  salad,  and 
put  thin  slices  of  beetroot  at  the  top.  Sprinkle  a  little  salt  over 
it,  and  do  not  stir  up  till  the  moment  you  use  it.  For  a  small 
salad  three  dessert  spoonfuls  of  oil  and  one  of  vinegar  will  do. 

Summer   Salad. 

Three  lettuces,  a  good  quantity  of  mustard  and  cress,  some 
young  radishes,  boiled  beetroot,  hard-boiled  eggs.  Wash  and 
carefully  remove  the  decayed  leaves  from  the  lettuces  and  mus- 
tard and  cress,  drain  them  well  from  the  water,  and  cut  them 
and  the  radishes  into  small  pieces,  arrange  them  on  a  dish 
lightly  with  the  mustard  and  cress  mixed  with  them,  and  any 
of  the  salad  mixtures  you  prefer  poured  under,  not  over,  them. 
Garnish  with  boiled  beetroot,  cucumbers  and  hard-boiled  eggs  cut 
into  slices,  and  some  vegetable  flowers.  Slices  of  cold  poultry, 
or  flaked  fish  may  be  added  to  a  summer  salad,  and  are  ex- 
tremely good. 

75 


Cold  Slaugh. 

Shave  cabbage  fine,  scald  half-pint  vinegar,  mix  one  small 
teaspoonful  cornstarch  in  two-thirds  cupful  of  cream  (or  con- 
densed milk  a  very  little  thinner),  with  one  egg  well  beaten 
and  a  little  salt;  pour  the  scalded  vinegar  on  the  mixture  very 
slowly,  so  as  not  to  break  the  egg,  then  boil  until  thick;  pour 
hot  on  the  cabbage;  a  few  capers  and  olives  will  improve 
the  slaugh  for  those  who  are  fond  of  such  things.  The  above 
is  a  very  nice  dish  to  eat,  either  with  fried  or  escalloped  oysters. 

Potato    Salad. 

Six  cold  boiled  potatoes,  one  medium-sized  onion,  sliced 
thin  into  a  tureen;  first  a  layer  of  potato,  then  of  onion,  alter- 
nately, until  the  dish  is  full;  sprinkle  with  pepper  and  salt 
occasionally  while  filling  the  dish;  do  the  same  on  the  top;  put 
on  four  tablespoorifuls  of  sweet  cream;  melt  one-half  cup  of 
butter  or  lard  from  fried  pork,  with  half  a  pint  of  vinegar; 
when  boiling  hot  pour  over  the  salad  and  it  is  ready  to  serve. 

Lobster   Salad. 

Take  one  hen  lobster,  lettuces,  endive,  mustard  and  cress, 
radishes,  beetroot,  cucumber,  some  hard-boiled  eggs;  pour  the 
salad  mixture  into  the  bowl,  wash  and  dry  the  lettuces  and  en- 
dive, and  cut  them  fine;  add  them  to  the  dressing,  with  the 
pickings  from  the  body  of  the  lobster  and  part  of  the  meat 
from  the  shell  cut  into  small  pieces.  Rub  the  yolks  of  two  or 
three  hard-boiled  eggs  through  a  sieve,  and  afterward  the  coral 
of  the  lobster,  then  place  the  salad  very  lightly  in  the  bowl,  and 
garnish  it  with  the  coral,  yolks  of  the  hard-boiled  eggs,  sliced 
beetroot,  cucumber,  radishes,  and  the  pieces  of  lobster;  place 
as  a  border  hard-boiled' eggs  cut  across,  with  the  delicate  leaves 
of  the  celery  and  endive  between  them. 

Combination  Crab  and  Shrimp  Salad. 

One  crab  and  one  quart  of  shrimps,  both  picked,  crisp  let- 
tuce, according  to  the  size  of  the  salad  required;  mince  the 
lettuce  in  a  salad  bowl,  covering  with  pure  olive  oil,  using 
wooden  spoon;  when  all  oil  is  absorbed,  add  the  crab  and 
shrimps,  and  pour  over  a  French  dressing,  mix  thoroughly  and 
serve  on  individual  plates. 

Aspics. 

These  are  meat  and  vegetable  jellies,  easily  made,  and 
makes  a  beautiful  garnish  for  cold  meats,  salads,  etc.  As  a 

76 


binding  for  mixed  salads  it  L  most  attractive.  For  instance, 
chicken  and  celery  may  be  mixed  together  molded  plain  or  in  a 
border,  using  enough  aspics  to  hold  them  in  shape. 

It  looks  different  than  plain  chicken  salad. — One  tablespoon- 
ful  chopped  onion,  one  tablespoonful  chopped  carrot,  one  salt 
spoonful  celery  seed  or  a  little  chopped  celery,  one  box  of 
gelatine  (two  ounces),  one  bay  leaf,  one  quart  of  water,  one 
level  teaspoonful  of  salt,  one  tablespoonful  of  vinegar  or  lemon 
juice,  and  a  dash  of  cayenne.  Cover  the  gelatine  with  a  half 
cup  of  cold  water  to  soak  for  a  half  hour.  Put  all  the  vege- 
tables in  the  quart  of  water,  bring  slowly  to  boiling  point,  sim- 
mer gently  ten  minutes;  add  seasonings;  stir  for  a  moment,  add 
the  gelatine,  take  from  the  fire  and  strain  through  two  thick- 
nesses of  cheese  cloth;  if  made  carefully  and  quickly  this  will 
be  brilliant  and  clear;  if  it  boils  too  hard  or  boils  too  long  it 
will  be  clouded.  Then  add  the  white  of  an  egg  beaten,  bring 
to  boiling  point,  boil  rapidly  for  a  moment,  stand  aside  to  settle 
for  five  minutes  and  strain  through  flannel  or  cheesecloth,  and 
put  aside  to  cool. 

Sardine   Canapes. 

Spread  circles  of  toast  with  sardines  rubbed  to  paste  with 
creamed  butter,  seasoned  with  Worcestershire  sauce  and  few 
grains  of  cayenne.  Place  an  olive  in  the  center  of  each  when 
ready  to  serve. 

The    Chafing    Dish. 

At  the  present  time  every  good  wife  should  be  familiar  with 
the  chafing  dish,  as  PO  many  easy  and  inexpensive  dishes  may  be 
prepared  at  the  table,  and  often  they  are  more  appreciated 
than  when  brought  from  the  kitchen. 

Little    Pigs    in    Blankets. 

Take  one  can  of  finest  oysters,  drain  off  the  juice,  wrap 
each  oyster  in  a  strip  of  the  finest  thin-cut  bacon  you  can 
procure,  using  the  small  Japanese  toothpick  for  a  skewer;  place 
in  a  chafing  dish  and  cook  until  edges  of  oysters  ruffle,  serve 
with  fine  slices  of  toast. 

Sweetbreads  a-la-Bechamel. 

Time,  ten  minutes;  six  persons. — One  pair  of  sweetbreads, 
two  tablespoonfuls  of  butter,  two  tablespoonfuls  of  flour,  half 
a  cup  of  boiling  water,  half  a  cup  of  milk,  half  a  cup  of  mush- 
rooms, chopped,  one  level  teaspoonful  of  salt,  yolks  of  two 

77 


eggs,  one  salt  spoonful  of  pepper,  six  tablespoonfuls  of  cream. 
Parboil  and  pick  apart  the  sweetbreads,  rejecting  the  mem- 
brane. Put  the  butter  and  flour  in  the  chafing  dish;  add  the 
milk,  salt  and  pepper;  stir  until  boiling;  add  the  sweetbreads 
and  mushrooms.  Cover  the  dish  while  you  beat  the  yolks  of 
the  eggs  and  cream  together;  add  these  hastily  and,  when  smok- 
ing hot,  serve. 

Chicken,  game  or  veal  may  be  substituted  for  sweetbreads. 

For  Cooking  Venison  Steak  in  a  Chafing  Dish. 
Have  your  steaks  cut  from  the  leg  and  about  one  inch 
thick;  trim  them  nicely,  cutting  off  the  outside  skin  and  all 
the  stray  bits,  and  lay  two  steaks  in  a  chafing  dish;  the  lamp, 
of  course,  being  ready  for  lighting.  Prepare  a  gravy  thus:  Put 
into  a  saucepan  about  a  cupful  of  nice  stock,  small  teaspoonful 
of  salt,  half  teaspoonful  of  black  pepper,  a  little  cayenne,  a  few 
cloves  and  allspice,  and  let  boil  up;  then  stir  into  it  a  piece  of 
butter  the  size  of  an  egg,  in  which  one-half  teaspoonful  or  less 
of  flour  has  been  rubbed,  and  two  tablespoonfuls  of  currant 
jelly.  When  these  are  dissolved  pour  the  gravy  over  the  steaks; 
light  the  lamp,  and  while  the  other  dishes  are  being  served 
the  steaks  will  cook;  serve  with  currant  jelly;  it  is  exceedingly 
palatable  and  digestive.  Mutton  is  also  good  prepared  in  this 
manner. 


78 


USEFUL   KITCHEN    HINTS. 
Time-Table  for  Boiling  Meats  and  Fish. 

Mutton,  per  pound,  15  minutes;  Corned  Beef,  per  pound, 
30  minutes;  Ham,  per  pound,  18  to  20  minutes;  Turkey,  per 
pound,  15  minutes;  Chicken,  per  pound,  15  minutes;  Tripe,  per 
pound,  3  to  5  hours;  Codfish,  per  pound,  6  minutes;  Halibut,  per 
pound,  15  minutes;  Bass,  per  pound,  10  minutes;  Salmon,  per 
pound,  10  to  15  minutes;  Small  Fish,  per  pound,  6  minutes; 
Lobster,  per  pound,  30  to  40  minutes. 

Proportions. 

Three  to  four  eggs  to  one  pint  of  milk  for  custards. 

One  salt  spoonful  of  salt  to  one  quart  of  milk  for  custards. 

One  teaspoonful  of  vanilla  to  one  quart  of  milk  for  custards. 

Two  ounces  of  gelatine  to  one  and  three-quarters  quarts  of 
liquid. 

Four  heaping  teaspoonfuls  cornstarch  to  one  quart  of  milk. 

Three  heaping  teaspoonfuls  of  baking  powder  to  one  quart 
of  flour. 

One  teaspoonful  of  soda  to  one  pint  of  sour  milk. 

One  teaspoonful  of  soda  to  one  pint  of  molasses. 

One  even  teaspoonful  of  baking  powder  to  one  cup  of  flour. 

One  teaspoonful  of  baking  powder  is  the  equivalent  of  half 
a  teaspoonful  of  soda,  or  one  teaspoonful  of  cream  of  tartar. 

Tables  of   Weights  and    Measures. 

Four  gills,  one  pint:  two  pints,  one  quart;  four  quarts,  one 
gallon;  sixteen  ounces,  one  pound;  one-half  kitchen  cupful,  one 
gill;  one  kitchen  cupful,  one-half  pint  or  two  gills;  four  kitchen 
cupfuls,  one  quart;  two  cupfuls  of  granulated  sugar  or  two  and 
one-half  cupfuls  of  powdered  sugar,  one  pound;  one  heaping  tea- 
spoonful  of  sugar,  one  ounce;  one  cupful  of  butter,  one-half 
pound;  four  cupfuls  of  flour  or  one  heaping  quart,  one  pound; 
one  heaping  teaspoonful  butter  or  butter  the  size  of  an  egg,  two 
ounces  or  one-quarter  cup;  eight  round  teaspoonfuls  of  dry  ma- 
terial or  sixteen  teaspoonfuls  of  liquid,  one  cupful. 


79 


TO   MAKE   PASTES,   PASTRY,   PIES,   ETC. 
German    Paste. 

Take  three-quarters  of  a  pound  of  fine  flour,  put  into  it 
half  a  pound  of  butter,  the  same  of  powdered  sugar,  and  the 
peel  of  a  lemon  grated;  make  a  hole  in  the  middle  of  the  flour, 
break  in  the  yolks  of  two  eggs,  reserving  the  whites,  which  are 
to  be  well  beaten;  then  mix  all  well  together.  If  the  eggs  do 
not  sufficiently  moisten  the  paste,  add  half  an  eggshell  of  water. 
Mix  all  thoroughly,  but  do  not  handle  too  much.  Roll  out  thin, 
and  you  may  use  it  for  all  sorts  of  pastry.  Before  putting  it 
into  the  oven,  wash  over  pastry  with  the  white  of  the  beaten 
eggs,  and  shake  over  a  little  powdered  sugar. 

A   Light   Puff   Paste. 

Take  one  pound  of  sifted  flour,  one  pound  of  fresh  butter, 
two  teaspoonfuls  of  cream  or  tartar,  one  teaspoonful  of  soda, 
a  little  water.  Work  one-fourth  of  the  butter  into  the  flour 
until  it  is  like  sand,  measure  the  cream  of  tartar  and  the  soda, 
rub  it  through  a  sieve,  put  it  to  the  flour,  add  enough  cold  water 
to  bind  it,  and  work  it  smooth;  dredge  flour  over  the  paste-slab 
or  board,  rub  a  little  flour  over  the  rolling-pin  and  roll  the  paste 
to  about  half  an  inch  in  thickness;  spread  over  the  whole  sur- 
face one-third  of  the  remaining  butter,  then  fold  it  up,  dredge 
flour  over  the  paste-slab  and  rolling-pin,  and  roll  it  out  again, 
then  put  another  portion  of  the  butter,  and  fold  and  roll  again, 
and  spread  on  the  remaining  butter,  and  fold  and  roll  for  the 
last  time. 

Very  Rich  Short  Crust. 

Break  ten  ounces  of  butter  into  a  pound  of  flour  dried  and 
sifted,  add  a  pinch  of  salt  and  two  ounces  of  loaf  sugar  rolled 
fine.  Make  it  into  a  very  smooth  paste  as  light  as  possible,  with 
two  well-beaten  eggs  and  sufficient  milk  to  moisten  the  paste. 

Paste  for  Custards. 

Rub  six  ounces  of  butter  into  half  a  pound  of  flour.  Mix 
it  well  together  and  two  beaten  eggs  and  three  tablespoonfuls 
of  cream.  Let  it  stand  a  quarter  of  an  hour,  then  work  it  up 
and  roll  out  very  thin  for  use. 

To  Ice  or  Glaze  Pastry  or  Sweet  Dishes. 
To   ice   pastry   or   any   sweet   dishes,   break  the   whites   of 
some  new-laid  eggs  into  a  large  soup  plate,  and  beat  them  with 
the  blade  of  a  knife  into  a  firm  froth.    When  the  pastry  is  nearly 

80 


done,  take  it  from  the  oven,  brush  it  well  over  with  the  beaten 
egg,  and  sift  the  powdered  sugar  over  it  in  the  above  proportion. 
Put  it  again  into  the  oven  to  dry  or  set,  taking  care  it  is  not 
discolored;  or  beat  the  yolks  of  eggs  and  a  little  warm  butter 
well  together,  brush  the  pastry  over  with  it  when  nearly  baked, 
sift  pounded  sugar  thickly  over  it  and  put  it  into  the  oven  to 
dry.  For  raised  or  meat  pies,  the  yolks  of  eggs  must  be  used. 

Red   Currant  and    Raspberry  Tart. 

Time  to  bake,  three-quarters  of  an  hour. — Take  a  pint  and 
a  half  of  picked  red  currants,  three-quarters  of  a  pint  of  rasp- 
berries, a  quarter  of  a  pound  of  moist  sugar,  half  a  pound  of 
puff-paste.  Pick  the  currants  and  raspberries  from  their  stalks, 
mix  them  together  in  a  pie  dish  with  the  moist  sugar.  Wet  the 
edge  of  the  dish,  place  a  band  of  puff-paste  round  it,  wet  that 
also.  Cover  the  top  with  puff-paste,  pressing  it  round  the  edge 
with  your  thumbs.  Cut  the  overhanging  edge  off  evenly,  Then 
scallop  the  edge  by  first  chopping  it  in  lines  all  round  and  then 
giving  them  a  little  twist  at  regular  intervals  with  the  knife. 
Take  the  edges  you  have  cut  off,  flour  them,  roll  them  out,  and 
cut  them  into  leaves  to  ornament  the  top.  Edd  it  over  and 
bake  it.  When  done,  dredge  it  with  white  sugar  and  salaman- 
der it. 

Cherry  Tart. 

Time  to  bake,  thirty-five  to  forty  minutes. — Take  about  one 
pound  and  a  half  of  cherries,  half  a  pound  of  short  crust,  moist 
sugar  to  taste.  Pick  the  stalks  from  the  cherries,  put  in  a  tiny 
cup  upside  down  in  the  middle  of  a  deep  pie  dish,  fill  round 
it  with  the  fruit,  and  add  moist  sugar  to  taste.  Lay  some  short 
crust  round  the  edge  of  the  dish,  put  on  the  cover  as  directed 
before,  ornament  the  edges  and  bake  it  in  a  quick  oven.  When 
ready  to  serve,  sift  some  loaf  sugar  over  the  top. 

Gooseberry   Tart. 

Time  to  bake,  about  three-quarters  of  an  hour. — Cut  off  the 
tops  and  tails  from  a  quart  of  gooseberries,  put  them  into  a 
deep  pie  dish  with  five  or  six  ounces  of  good  moist  sugar, 
line  the  edge  of  the  dish  with  short  crust;  put  or.  the  cover, 
ornament  the  edges  and  top  in  the  usual  manner,  and  bake 
in  a  brisk  oven.  Serve  with  boiled  custard  or  a  jug  of  good 
cream. 

Cranberry  Tart. 

Time  to  bake,  three  quarters  of  an  hour  or  one  hour. — Pick 
a  quart  of  cranberries  free  from  all  imperfections,  put  a  pint 

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of  water  to  them,  and  put  them  into  a  stewpan,  add  a  pound  of 
fine  brown  sugar  to  them  and  set  them  over  the  fire  to  stew 
gently  until  they  are  soft,  then  mash  them  with  a  silver  spoon, 
and  turn  them  into  pie  dish  to  become  cold.  Put  a  puff-paste 
round  the  edge  of  the  dish,  and  cover  it  over  with  a  crust;  or 
make  an  open  tart  in  a  flat  dish  with  paste  all  over  the  bottom 
of  it  and  round  the  edge;  put  in  the  cranberries;  lay  cross 
bars  of  paste  over  the  top  and  bake. 

Rhubarb    Tart. 

Time  to  bake,  three-quarters  of  an  hour  to  one  hour. — Cut 
the  large  stalks  from  the  leaves,  strip  off  the  outside  skin  and 
cut  the  sticks  into  pieces  half  an  inch  long.  Line  a  pie  dish 
with  paste  rolled  rather  thicker  than  a  crown  piece,  put  in  a 
layer  of  rhubarb,  stew  the  sugar  over  it,  then  fill  it  up  with  the 
other  pieces  of  stalks,  cover  it  with  a  rich  puff-paste,  cut  a 
slit  in  the  center,  trim  off  the  edge  with  a  knife  and  bake  it 
in  a  quick  oven.  Glaze  the  top  or  strew  sugar  over  it. 

Plain  Apple  Tart. 

Time  to  bake,  one  hour,  or  if  small,  half  an  hour. — Rub  a 
pie  dish  over  with  butter,  line  it  with  short  pie  crust  rolled 
thin,  pare  some  cooking  apples,  cut  them  in  small  pieces,  fill 
the  pie  dish  with  them,  strew  over  them  a  cupful  of  fine  moist 
sugar,  three  or  four  cloves  or  a  little  grated  lemon  peel,  and 
add  a  few  spoonfuls  of  water,  then  cover  with  puff-paste  crust, 
trim  off  the  edges  with  a  sharp  knife  and  cut  a  small  slit  at 
each  end,  pass  a  gigling  iron  round  the  pie  half  an  inch  outside 
the  edge,  and  bake  in  a  quick  oven. 

Open    Apple    Tart. 

Time,  to  bake,  in  a  quick  oven  until  the  paste  loosens  from 
the  dish. — Peel  and  slice  some  cooking  apples  and  stew  them, 
putting  a  small  cupful  of  water  and  the  same  of  moist  sugar 
to  a  quart  of  sliced  apples,  add  half  a  nutmeg  and  the  peel  of 
a  lemon  grated,  when  they  are  tender,  set  them  to  cool.  Line 
a  shallow  tin  pie  dish  with  rich  pie  paste  or  light  puff-paste,  put 
in  the  stewed  apples  half  an  inch  deep,  roll  out  some  of  the 
paste,  wet  it  slightly  over  with  the  yolk  of  an  egg  beaten  with 
a  little  milk,  and  a  tablespoonful  of  powdered  sugar,  cut  it  in 
very  narrow  strips,  and  lay  them  in  crossbars  or  diamonds  across 
the  tart,  lay  another  strip  round  the  edge,  trim  off  the  outside 
neatly  with  a  sharp  knife,  and  bake  in  a  quick  oven  until  the 
paste  loosens  from  the  dish. 

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Tartlets. 

Time,  fifteen  to  twenty  minutes. — Cut  as  many  rounds 
of  rich  puff-paste  with  a  tin  cutter  as  you  require.  Then  cut 
an  equal  number,  and  press  a  smaller  cutter  inside  them  to 
remove  the  center  and  leave  a  ring.  Moisten  the  rounds  with 
water  and  place  the  rings  on  them.  Put  them  into  a  moderate 
oven  for  ten  or  twelve  minutes,  and  when  done  fill  the  center 
with  any  preserve  of  apricot,  strawberry  or  orange  marmalade. 
Stamp  out  a  little  of  the  paste  rolled  very  thin  into  stars,  etc. 
Bake  them  lightly,  and  place  one  on  top  of  each  tartlet.  Serve 
them  hot  or  cold. 

Orange  Tartlets. 

Time  to  bake,  fifteen  to  twenty  minutes. — Take  out  the  pulp 
from  two  oranges,  boil  the  peels  until  quite  tender,  and  then 
beat  them  to  a  paste  with  twice  their  weight  of  pounded  loaf 
sugar;  then  add  the  pulp  and  the  juice  of  the  oranges  with  a 
piece  of  butter  the  size  of  a  walnut,  beat  all  these  ingredients 
well  together,  line  some  patty-pans  with  rich  puff-paste,  lay  the 
orange  mixture  in  them  and  bake  them. 

Lemon    Puffs. 

Time,  six  or  eight  minutes  to  bake. — Beat  and  sift  a  pound 
and  a  quarter  of  loaf  sugar,  and  mix  with  it  the  peel  of  two 
lemons  grated,  whisk  the  whites  of  three  eggs  to  a  firm  froth, 
add  it  gradually  to  the  sugar  and  lemon,  and  beat  it  all  together 
for  one  hour.  Make  it  up  into  any  shape  you  please,  place  the 
puffs  on  oiled  paper  on  a  tin,  put  them  in  a  moderate  oven 
and  bake. 

Apple    Tarts. 

To  a  quart  of  stewed  apples  run  through  a  sieve,  add  three 
eggs,  half  a  pound  of  sugar,  one  ounce  of  butter,  nutmeg  and 
rosewater  to  taste;  paste  at  bottom  only.  Half  a  peck  of  apples 
makes  five  good-sized  pies. 

Rhubarb    Pie. 

Take  some  fine  rhubarb,  strip  off  the  skins,  and  cut  the 
sticks  into  inch  pieces;  fill  a  large  dish  with  them,  cover  with 
sugar  and  flavor  with  lemon  juice  and  peel,  cinnamon  or  vanilla. 
Put  this  in  the  oven  and  when  considerably  shrunk  put  into  a 
smaller  dish,  add  more  sugar  and  flavoring  if  required,  cover 
with  a  good  crust  and  bake  for  about  half  an  hour. 

83 


Squash    Pies. 

Boil  and  sift  a  good,  dry  squash,  thin  it  with  boiling  milk 
until  it  is  about  the  consistency  of  thick  milk  porridge.  To  every 
quart  of  this  add  three  eggs,  two  great  spoonfuls  of  melted  but- 
ter, nutmeg  (or  ginger,  if  you  prefer),  and  sweeten  quite  sweet 
with  sugar.  Bake  in  a  deep  plate  with  an  undercrust. 

Lemon    Maringue    Pie. 

Boil  three  lemons  until  they  are  soft  enough  for  a  straw 
to  penetrate  the  rind,  mash  them  up  fine  with  a  tablespoonful 
of  butter,  one  cup  and  a  half  of  powdered  sugar,  and  the  yolks 
of  six  eggs;  make  a  thin  crust,  put  in  the  mixture  and  bake 
it;  when  cool,  beat  up  the  whites  of  the  eggs  with  one  and  a 
half  cups  of  powdered  sugar  and  spread  it  over  the  pie;  brown 
it  a  nice  color. 

Boston    Cream    Pie. 

Cream  part. — One  pint  of  new  milk,  two  eggs,  three  table- 
spoonfuls  of  sifted  flour,  five  tablespoonfuls  of  sugar.  Put  two- 
thirds  of  the  milk  on  to  boil,  and  stir  the  sugar  and  flour  in 
what  is  left.  When  the  rest  boils,  put  in  the  whole  and  stir 
until  it  cooks  thoroughly.  When  cool,  flavor  with  lemon  or 
vanilla. 

Crust  part. — Three  eggs,  beaten  separately,  one  cup  of 
granulated  sugar,  one  and  a  half  cups  of  sifted  flour,  one  tea- 
spoonful  of  baking  powder.  Divide  in  half,  put  in  two  pie  tins, 
and  bake  in  a  quick  oven  to  a  straw  color.  When  taken  out 
split  in  halves,  and  spread  the  cream  between. 

Lemon    Pie. 

Yolks  of  four  eggs,  and  one  whole  one,  nine  tablespoonfuls 
of  granulated  sugar,  juice  of  two  lemons  and  the  grated  rind  of 
one,  three  pounded  milk  crackers  soaked  in  one  tumbler  of 
milk,  mix  and  bake.  Then  beat  the  whites  of  the  four  eggs 
with  four  tablespoonfuls  of  powdered  or  fine  granulated  sugar, 
and  spread  and  put  in  the  oven  to  brown.  This  makes  two 
pies. 

Lemon  Pie  Without  any  Thickening  but  the  Eggs. 

Mix  together  the  grated  rind  of  two  lemons  and  the  juice 
(discarding  the  hard  pulp),  nine  tablespoonfuls  of  white  sugar, 
the  yolks  of  four  eggs,  two  tablespoonfuls  of  melted  butter,  and 
half  a  tumbler  of  milk;  line  a  dinner  plate  with  rich  crust,  two 
layers  on  the  edge;  pour  the  mixture  in  and  bake;  while  baking 
beat  the  whites  of  the  eggs  to  a  stiff  froth,  adding  two  even 
tablespoonfuls  of  powdered  sugar;  when  the  pie  is  sufficiently 

84 


cooked,  pour  over  the  whites  and  return  to  the  over  for  a  few 
minutes. 

Ye  Ancient  Gingerbread. 

One  pint  sorghum  molasses,  1  cup  (genuine)  sour  butter- 
milk, 1  cup  home-made  leaf  lard,  1  level  tablespoonful  soda,  % 
tablespoon  ginger,  1  teaspoon  allspice,  1  tablespoon  cinnamon, 
x/4  teaspoon  salt,  2  eggs  and  flour  to  make  a  soft  dough. 

Mix  lard  and  molasses,  add  beaten  eggs,  then  add  spices, 
salt  and  soda  sifted  with  about  one  cup  of  flour  and  alternate 
with  the  milk,  beating  all  well  together.  Finally  add  flour 
enough  to  make  a  soft  dough.  Roll  rather  thick,  cut  in  fan- 
tastic shapes,  "little  gingerbread  men,"  if  to  please  the  little 
folks,  or  any  desired  shape.  Have  a  moderate  heat  only,  as 
bread  should  not  be  baked  too  quickly. 


Shortcake  need  not  be  confined  exclusively  to  the  straw- 
berry season.  Other  berries  and  fruits  and  meats  can  be 
utilized  for  very  acceptable  variety  in  cakes.  What  is  known 
as  "biscuit  dough,"  more  or  less  rich  was  the  original  short- 
cake, and  the  sweet  cakes  with  elaborate  fillings  are  the  res- 
taurant, or  modern  departures. 

A    Rich    Short    Cake    Crust. 

Is  made  by  this  recipe:  Sift  together  l1/^  cups  of  pastry 
flour,  y2  cup  cornstarch,  %  teaspoon  salt,  1  level  tablespoon 
sugar,  4  level  or  2  rounding  teaspoons  baking  powder.  Cut  into 
this  with  a  knife  or  work  in  with  finger  tips,  %,  cup  butter;  add 
white  of  one  egg  beaten  stiff;  then  add  gradually,  about  one 
cup  of  milk,  making  a  dough  similar  to  pie  crust,  in  that  it  is 
flaky  and  not  too  soft.  Fold  and  knead  lightly.  Divide  into 
two  cakes,  pat  into  rounds  or  squares  and  bake  in  cake  tins  in 
moderately  quick  oven  15  to  20  minutes.  Individual  shortcakes 
may  be  made  from  this  dough,  and  they  are  very  attractive  when 
served. 

The  preparation  of  berries  and  fruit  is  so  largely  a  matter 
of  taste  that  we  leave  this  to  the  discrimination  of  the  individ- 
ual, offering  but  few  suggestions.  All  fruit  for  shortcakes 
should  be  prepared  long  enough  however,  in  advance,  to  have 
been  sweetened  by  allowing  sugar  to  remain  a  short  time  on 
the  cut  fruit.  When  cream  that  may  be  whipped  is  obtainable, 
it  takes  first  rank  as  being  most  appropriate  and  acceptable 
for  serving  with  shortcakes  and  admits  of  a  display  of  taste  in 
garnishing.  What  could  be  more  appetizing  and  satisfying  than 
a  delicious  strawberry  shortcake,  surrounded  with  berries,  cov- 

85 


ered  with  whipped  cream,  through  which  the  largest  and  choicest 
berries  were  peeping,  tempting  one  to  "come,  eat  and  be 
merry." 

Tomato   Pie. 

Take  six  or  eight  tomatoes,  two  lemons,  one  teaspoonful 
flour,  and  sugar  to  taste.  Crust  top  and  bottom. 

Orange  Pie. 

Two  oranges,  eight  tablespoonfuls  of  sugar,  four  eggs,  two- 
thirds  tumbler  of  milk;  beat  the  yolks,  sugar,  and  grated  peel 
of  the  oranges,  being  careful  not  to  grate  off. 

White    Potato    Pie. 

For  one  good-sized  pie,  taks  half  a  pound  of  potatoes,  boil 
and  mash,  and  while  hot  squeeze  half  a  lemon  into  it  with  a 
good-sized  piece  of  butter;  add  one  cup  white  sugar,  two  or 
three  eggs,  half  a  teaspoonful  of  mace  and  grate  nutmeg  on  top 
of  pie. 

Potato    Pie. 

Boil  either  Irish  or  sweet  potatoes  until  well  done,  mash 
and  sift  them  through  a  coarse  wire  sieve;  to  a  pint  of  pulp 
add  three  pints  of  sweet  milk,  a  tablespoonful  of  melted  butter, 
two  eggs,  a  teacupful  of  sugar,  half  a  teaspoonful  of  salt,  nut- 
meg or  lemon  to  flavor.  Bake  it  with  an  undercrust  of  rich 
paste. 

Apple    Pie. 

Stew  a  dozen  tart  apples,  when  soft  add  a  tablespoonfuf  of 
butter,  one  cup  of  sugar,  half  a  glass  of  rosewater,  and  a  little 
nutmeg.  Bake  the  paste  as  for  cream  pie,  and  fill  with  apple 
instead  of  cream. 

Auntie's  Cream   Pies. 

Make  the  paste  for  three  pies,  roll  out  and  cover  your 
plates,  then  roll  out  and  cover  a  second  time,  and  bake.  When 
baked,  and  while  warm,  separate  the  edges  with  a  knife  and  lift 
the  upper  from  the  lower  paste;  fill  in  the  cream,  and  put  on 
the  upper  paste. 

The  Cream. — Put  on  a  pint  of  milk  to  boil.  Break  two 
eggs  into  a  dish,  and  add  one  cup  of  sugar  and  half  a  cup  of 
flour;  after  beating  well,  stir  it  into  the  milk  just  as  it  com- 
mences to  boil;  keep  on  stirring  one  way  until  it  thickens;  use 
any  flavor  you  may  prefer. 

86 


Baked    Apple    Dumplings. 

Make  a  crust  as  for  soda  biscuit,  peel  and  core  your  apples, 
cut  the  dough  in  square  pieces,  and  put  one  apple  for  each 
dumpling;  put  them  in  a  dripping  pan  and  place  in  the  oven 
for  five  minutes,  then  make  a  syrup  with  water  and  sugar,  one 
cupful  of  sugar  to  a  pint  of  water,  and  pour  into  the  dripping 
pan,  baste  with  the  syrup  (as  you  would  a  turkey),  while  they 
are  cooking;  when  done,  eat  with  sweet  cream. 

MINCE    MEAT. 

One  pound  of  currants,  one  pound  of  peeled  and  chopped 
apples,  one  pound  of  suet  chopped  fine,  one  pound  of  moist 
sugar,  quarter  of  a  pound  of  raisins  stoned  and  cut  in  two,  the 
juice  of  four  oranges  and  two  lemons,  with  the  chopped  peel  of 
one;  add  of  ground  mace  and  allspice  each  a  spoonful,  and  a 
wineglass  of  brandy.  Mix  all  well  together  and  keep  it  closely 
covered  in  a  cool  place. 

Egg    Mince    Meat. 

Six  hard-boiled  eggs,  shred  very  fine;  double  the  quantity  of 
beef  suet,  chopped  very  small;  one  pound  of  currants,  washed 
and  dried;  the  peel  of  one  large  or  two  small  lemons,  minced 
up;  six  tablespoonfuls  of  sweet  wine,  a  little  mace,  nutmeg 
and  salt,  with  sugar  to  your  taste;  add  a  quarter  of  a  pound 
of  candied  orange  and  citron  cut  into  thin  slices.  Mix  all  well 
together  and  press  it  into  a  jar  for  use. 

Lemon   Mince    Meat. 

Take  one  large  lemon,  three  large  apples,  four  ounces  of 
beef  suet,  half  a  pound  of  currants,  four  ounces  of  white  sugar, 
one  ounce  of  candied  orange  and  citron.  Chop  up  the  apples 
and  beef  suet;  mix  them  with  the  currants  and  sugar;  then 
squeeze  the  juice  from  a  large  lemon  into  a  cup.  Boil  the 
lemon  thus  squeezed  till  tender  enough  to  beat  to  a  mash;  add 
it  to  the  mince  meat.  Pour  over  it  the  juice  of  the  lemon, 
and  add  the  citron  chopped  fine. 

BAKED    AND    BOILED    PUDDINGS. 

For  boiled  puddings  you  will  require  either  a  mould,  a 
basin,  or  a  pudding  cloth;  the  former  should  have  a  close-fitting 
cover  and  be  rubbed  over  the  inside  with  butter  before  putting 

87 


the  pudding  in  it,  that  it  may  not  stick  to  the  side ;  the  cloth 
should  be  dipped  in  boiling  water,  and  then  well  floured  on 
the  inside.  A  pudding  cloth  must  be  kept  very  clean,  and  in 
a  dry  place.  Bread  puddings  should  be  tied  very  loosely,  as 
they  swell  very  much  in  boiling. 

The  water  must  be  boiling  when  the  pudding  is  put  in, 
and  continue  to  boil  until  it  is  done.  If  a  pudding  is  boiled  in  a 
cloth  it  must  be  moved  frequently  while  boiling,  otherwise  it 
will  stick  to  the  sauce  pan. 

There  must  always  be  enough  water  to  cover  the  pudding 
if  it  is  boiled  in  a  cloth;  but  if  boiled  in  a  tin  mould  do  not  let 
the  water  quite  reach  the  top. 

To  boil  a  pudding  in  a  basin,  dip  a  cloth  in  hot  water, 
dredge  it  with  flour  and  tie  it  closely  over  the  basin.  When  the 
pudding  is  done,  take  it  from  the  water,  plunge  whatever  it  is 
boiling  in,  whether  cloth  or  basin,  suddenly  into  cold  water, 
then  turn  it  out  immediately;  this  will  prevent  its  sticking.  If 
there  is  any  delay  in  serving  the  pudding,  cover  it  with  a  nap- 
kin or  the  cloth  in  which  it  was  boiled;  but  it  is  better  to  serve 
it  as  soon  as  removed  from  the  cloth,  basin  or  mould. 

Always  leave  a  little  space  in  the  pudding  basin  for  the 
pudding  to  swell,  or  tie  the  pudding  cloth  loosely  for  the  same 
reason. 

Baked   Puddings. 

Bread  or  rice  puddings  require  a  moderate  heat  for  baking; 
batter  or  custard  require  a  quick  oven. 

Eggs  for  puddings  are  beaten  enough  when  a  spoonful  can 
be  taken  up  clear  from  the  strings. 

Souffles  require  a  quick  oven.  These  should  be  made  so 
as  to  be  done  the  moment  for  serving,  otherwise  they  will  fall  in 
and  flatten. 

Noodle    Pudding. 

Time,  one  hour. — Three  eggs,  beat  light;  add  a  little  salt 
and  flour  to  make  a  paste  that  will  roll;  roll  the  paste  an  eighth 
of  an  inch  thick;  fold  the  paste  and  shred  fine;  boil  in  clear 
water,  with  a  little  salt,  put  them  in  the  water  while  it  is 
boiling,  and  do  not  allow  them  to  stick  together,  or  uncover  the 
pot  for  ten  minutes;  take  them  out  and  drain  well;  bake  them 
one  hour;  beat  two  eggs  light,  mix  them  in  a  quart  of  milk,  and 
stir  in  the  noodles;  add  salt,  sugar  and  spices  to  taste,  and 
bake  as  custard. 

88 


Yankee  Plum  Pudding. 

Time,  four  hours.— Take  a  tin  pudding  boiler  that  shuts 
over  tight  with  a  cover.  Butter  it  well.  Put  at  the  bottom  some 
stoned  raisins  and  then  a  layer  of  baker's  bread,  cut  in  slices, 
with  a  little  butter  or  suet  strewed  over,  then  raisins,  bread 
and  suet  alternately,  until  you  nearly  fill  the  tin.  Take  milk 
enough  to  fill  your  boiler,  and  to  every  quart  add  three  or  four 
eggs,  some  nutmeg  and  salt,  and  sweeten  with  half  sugar  and 
half  molasses.  Drop  it  into  boiling  water,  and  let  it  boil  three 
or  four  hours.  Be  sure  the  cover  fits  tight,  or  your  pudding 
will  be  watersoaked.  Serve  with  wine  sauce. 

John    Bull    Pudding. 

Time,  six  hours. — One  pound  of  flour,  one  pound  stoned 
raisins,  one  pound  currants,  quarter  of  a  pound  sugar,  one  ounce 
citron,  one  pound  suet  chopped  fine,  six  eggs  beaten  very  light, 
one  gill  good  brandy.  Some  of  the  flour  (sifted)  should  be  re- 
served to  mix  with  the  dry  fruit.  Boil  six  hours;  keep  boiling 
water  at  hand  to  replenish  as  it  boils;  to  be  eaten  with  hard 
or  liquid  sauce,  as  taste  may  dictate;  turn  the  pudding  a  few 
times  when  you  first  put  it  to  boil. 

Cheap    Plum    Pudding. 

Time,  three  hours. — One  cup  suet,  one  cup  raisins,  one  cup 
currants  and  citron  mixed,  one  egg,  one  cup  sweet  milk,  half 
a  teacup  molasses,  one  teaspoonful  soda,  three  and  a  half  cups 
flour,  a  little  salt;  bcil  three  hours;  serve  with  hard  or  liquid 
sauce. 

Plum    Pudding. 

Time,  three  hours. — A  pint  of  bread  crumbs;  pour  over 
them  one-half  pint  boiling  milk  and  let  it  cool  thoroughly;  then 
add  one  pound  stoned  raisins,  one-half  pound  currants,  one 
tablespoonful  of  butter  minced  fine,  one  tablespoonful  of  flour, 
one  tablespoonful  of  sugar,  one  small  teaspoonful  cloves,  nut- 
meg and  cinnamon,  each;  five  eggs,  beaten  light;  flour  your 
fruit  before  mixing,  and  boil  three  hours;  eat  with  hot  brandy 
sauce. 

Indian    Pudding. 

Time,  two  hours.— Scald  one  pound  of  Indian  meal — that  is, 
pour  boiling  water  on  it,  stirring  until  stiff;  have  ready  one 
pound  chopped  suet;  stir  it  in  and  add  one  pint  molasses  and 
one  ounce  ground  ginger;  bake  in  a  greased  tin  in  a  slow  oven; 
takes  about  two  hours  to  bake. 

89 


Troy    Pudding. 

Time,  three  hours. — One  cup  each  of  chopped  suet,  stoned 
raisins,  molasses  and  milk,  and  one  egg,  three  cups  of  sifted 
flour,  a  little  salt  and  a  pinch  of  soda;  boil  three  hours;  serve 
with  sweet  sauce. 

Poor  Man's  Pudding. 

Time,  two  hours. — Into  two  quarts  of  boiling  water  stir 
six  heaping  tablespoonfuls  of  meal,  a  little  salt  and  a  piece  of 
butter  the  size  of  an  egg.  When  nearly  cold  add  three  well- 
beaten  eggs  and  eight  tablespoonfuls  of  sugar  or  molasses  and 
spice  to  taste. 

Orleans  Pudding. 

Time,  two  hours. — Two  cups  flour,  one-half  cup  butter,  one 
cup  molasses,  one  cup  raisins,  one  and  a  half  cups  of  milk,  one 
teaspoonful  saleratus  dissolved  in  milk;  boil  two  hours  in  tin 
boiler;  serve  with  the  above  sauce. 

Boiled    Fruit    Pudding. 

Time,  two  hours. — One  quart  crushed  wheat,  one  teaspoon- 
ful cinnamon,  half  teaspoonful  cloves,  two  cups  sugar,  two 
eggs,  half  a  pound  of  suet,  chopped  fine,  one  teaspoonful  cream 
of  tartar,  half  a  teaspoonful  of  soda,  half  cup  of  molasses,  half 
pound  of  raisins  chopped  fine,  citron  or  lemon  peel  if  desired; 
boil  two  hours. 

Orange    Pudding. 

Time,  twenty  minutes. — Four  sweet  oranges  peeled  and 
picked  to  pieces,  and  put  in  a  deep  pudding  dish,  with  two 
cups  of  sugar.  Put  a  quart  of  milk,  the  yolks  of  three  eggs 
and  two  dessert  spoonfuls  of  cornstarch  on  to  boil;  take  off, 
cool  it,  and  pour  it  on  the  oranges;  then  beat  the  whites  to  a 
stiff  froth,  put  it  over  the  pudding,  and  place  it  in  the  oven 
until  it  is  of  a  light  brown  color. 

Farina   Pudding. 

Time,  three-quarters  of  an  hour. — Five  ounces  farina  stirred 
gradually  and  boiled  in  one  quart  of  milk,  then  let  it  cool,  sepa- 
rate the  yolks  and  whites  of  five  eggs,  beat  the  whites  to  a  stiff 
froth,  and  stir  the  yolks  and  sugar  together,  then  stir  all  into 
the  cool  boiled  farina,  flavor  and  bake;  it  will  be  light  like  a 
souffle  if  made  in  this  manner. 

90 


Queen    Pudding. 

Time,  half  an  hour. — One  quart  milk,  one  pint  (hardly  full) 
bread  crumbs,  four  eggs — yolks,  whites  for  frosting,  sugar  to 
taste.  Serve  with  hard  sauce  and  jelly;  when  the  pudding  is 
done  pour  over  it  the  whites  of  the  eggs  and  brown. 

Two-Hour    Pudding. 

One-half  cup  butter,  one-half  cup  sugar,  one-half  cup  (small) 
molasses,  one  cup  milk,  two  cups  flour,  one  and  a  quarter  cups 
raisins,  hard  sauce;  grease  the  tin  well  with  butter,  and  let 
it  boil  two  hours. 

Apple    Pudding. 

Time,  two  hours.— Peel  the  apples  and  put  them  in  a  kettle 
in  halves,  with  a  pint  of  water,  a  small  lump  of  butter,  a  little 
salt,  nutmeg,  and  a  handful  of  sugar,  make  a  soda  biscuit  crust 
about  one-third  inch  thick,  and  put  it  on  top  of  the  apples,  make 
a  hole  in  the  center  of  the  crust,  boil  until  the  apples  are  thor- 
oughly cooked.  Serve  with  hot  sauce,  adding  wine  or  brandy 
if  you  choose.  A  plate  turned  upside  down  in  the  kettle  will 
prevent  it  from  burning. 

French    Tapioca    Pudding. 

Time,  one  hour. — Take  two  ounces  of  tapioca,  and  boil  it  in 
a  half  pint  of  water,  until  it  begins  to  melt,  then  add  half  a 
pint  of  milk  by  degrees,  and  boil  until  the  tapioca  becomes 
very  thick;  add  a  well-beaten  egg,  sugar  and  flavoring  to  taste, 
and  bake  gently  for  three-quarters  of  an  hour. 

Bread     Pudding. 

Time,  one  hour. — Soak  the  bread  in  cold  water,  then  squeeze 
it  very  dry,  take  out  the  lumps  and  add  boiling  milk,  about  a 
pint  to  a  pound  of  soaked  bread,  beat  up  two  eggs,  sweeten,  add 
a  little  nutmeg,  and  bake  the  pudding  slowly  until  firm.  If 
desired  a  few  raisins  may  be  added. 

Aunt    Mary's    Pudding. 

Time,  two  hours. — Butter  a  tart  dish,  sprinkle  the  bottom 
with  finely  minced  candied  peel,  and  a  very  little  shred  suet, 
then  a  thin  layer  of  light  bread,  and  so  on  until  the  dish  is  full. 
For  a  pint  dish  make  a  liquid  custard  of  one  egg  and  half  a 
pint  of  milk;  sweeten,  pour  over  pudding,  and  bake  as  slowly 
as  possble  for  two  hours. 

91 


Children's    Pudding. 

Time,  one  hour  and  a  half. — To  make  a  nice  pudding  for 
the  children's  diner,  take  three  eggs,  three  tablespoonfuls  of 
flour,  one  quart  of  milk  and  a  little  salt;  make  a  batter,  then 
have  some  apples  nicely  peeled  and  cored,  place  them  in  a  well 
buttered  pie  dish,  then  pour  the  batter  over  them.  Let  it  bake 
one  hour  and  half  and  make  a  nice  sweet  sauce  for  it. 

Oatmeal    Pudding. 

Time,  one  hour. — Mix  two  ounces  of  fine  Scotch  oatmeal 
in  a  quarter  of  a  pint  of  milk  add  to  it  a  pint  of  boiling  milk, 
sweeten  to  taste  and  stir  over  the  fire  for  ten  minutes;  then 
put  in  two  ounces  of  sifted  bread  crumbs;  stir  until  the  mixture 
is  stiff,  then  add  one  ounce  of  shreded  suet,  and  one  or  two 
well  beaten  eggs;  add  a  little  lemon  flavoring  or  grated  nutmeg. 
Put  the  pudding  into  a  buttered  dish  and  bake  slowly  for  an 
hour. 

Macroon  Pudding. 

Time,  half  an  hour. — Soak  a  pound  of  fresh  macroons  in 
milk,  make  a  custard  of  eight  eggs  (reserving  the  whites  of 
four),  a  quart  of  milk  sweetened  with  one-quarter  pound  of 
sugar,  put  the  macroons  in  the  custard,  bake  in  a  deep  dish  in 
the  oven,  putting  a  piece  of  paper  on  top  to  prevent  burning; 
when  done  whip  the  whites  of  the  four  eggs,  with  sugar,  and 
spread  on  top  quite  thickly,  put  in  the  oven  again  for  about 
five  minutes. 

Hard   Times    Pudding. 

Time,  three  hours. — Half  a  pint  of  molasses,  half  a  pint  of 
water,  two  teaspoonfuls  of  soda,  one  teaspoonful  of  salt;  thicken 
with  flour,  sifted,  to  a  batter,  thick  as  cup  cake,  put  into  pud- 
ding boiler,  half  full,  to  allow  for  swelling;  boil  steadily  for  three 
hours;  eat  with  or  without  sauce. 

Pumpkin    Pudding. 

Time,  two  hours. — Pare  the  pumpkin  and  put  it  down  to 
stew,  strain  it"  through  a  colander;  two  pounds  of  pumpkin  to 
one  pound  of  butter,  one  pound  of  sugar,  and  eight  eggs;  beat 
to  a  froth;  one  wineglass  of  brandy,  half  wineglass  of  rosewater, 
one  teaspoonful  mace,  cinnamon  and  nutmeg  all  together. 

Cornstarch    Pudding. 

Time,  half  an  hour. — Boil  one  quart  of  milk,  then  beat  the 
yolks  of  four  eggs,  with  four  tablespoonfuls  of  cornstarch  and 

92 


a  little  milk;  stir  into  the  boiling  milk,  let  it  boil  up  once  and 
turn  into  a  pudding  dish;  then  beat  the  whites  of  the  eggs  to  a 
froth  and  add  four  spoonfuls  of  white  powdered  sugar;  cover 
the  pudding  with  the  mixture,  and  set  in  the  oven  and  brown 
lightly;  flavor  with  vanilla,  lemon,  etc. 

Apple    Batter    Pudding. 

Time,  one  hour.— Core  and  peel  eight  apples,  put  in  a  dish, 
fill  the  places  from  which  the  cores  have  been  taken  with 
brown  sugar,  cover  and  bake;  beat  the  yolks  of  four  eggs  light, 
add  two  teacupfuls  of  flour,  with  three  even  teaspoonfuls  of 
baking  powder,  sifted  with  it,  one  pint  of  milk,  and  a  teaspoon- 
ful  of  salt,  then  the  whites,  well  beaten;  pour  over  the  apples 
and  bake;  use  sauce  with  it. 

Batter    Pudding. 

One  quart  of  milk,  four  eggs,  six  spoonfuls  of  flour,  a  little 
sale;  bake  twenty  minutes. 

Cocoanut    Pudding. 

Grate  cocoanut,  then  stew  it  slowly  in  one  quart  of  milk; 
pour  this  on  a  half  loaf  of  baker's  bread;  when  cold  add  one 
pound  of  sugar,  and  one-half  pound  butter,  beaten  to  a  cream; 
then  add  six  eggs  and  bake. 

Snow    Pudding. 

One  ounce  of  gelatine;  pour  on  it  a  pint  and  a  half  of  boil- 
ing water;  add  two  teacups  of  white  sugar,  the  grated  peel  and 
juice  of  two  lemons;  strain  into  a  deep  dish  to  cool;  when  it 
commences  to  jell,  add  to  it  the  whites  of  four  well-beaten  eggs, 
beat  until  the  dish  is  full,  put  in  molds  and  place  in  a  cool  place. 

Fig    Pudding. 

Time,  four  hours. — Half  a  pound  bread  crumbs,  half  a  pound 
figs,  six  ounces  of  suet,  six  ounces  brown  sugar;  mince  the  figs 
and  suet  nicely,  a  little  salt,  two  eggs,  well  beaten,  nutmeg  to 
taste,  boil  in  a  mold  four  fours.  Serve  with  wine  sauce. 

Mock    Plum    Pudding. 

Time,  three  hours. — One  cup  finely  cut  suet,  one  of  dried 
currants,  one-third  cup  of  molasses,  two-thirds  cup  of  milk 
or  water,  one  teaspoonful  allspice,  cloves  and  cinnamon  mixed, 
three  cups  of  flour:  mix  well  and  steam  three  hours. 

93 


PANCAKES,   FRITTERS,   ETC. 

Pancakes  should  be  eaten  hot.  They  should  be  light  enough 
to  toss  over  in  the  pan.  Snow  will  serve  instead  of  eggs  for 
pancakes;  it  should  be  taken  when  just  fallen,  and  quite  clean; 
two  tablespoonfuls  of  snow  will  supply  the  place  of  one  egg. 

Common    Pancakes. 

Time,  five  minutes. — Beat  three  eggs,  and  stir  them  into 
a  pint  of  milk;  add  a  pinch  of  salt,  and  sufficient  flour  to  make 
it  into  a  thick,  smooth  batter;  fry  them  in  boiling  fat,  roll 
them  over  on  each  side,  drain  and  serve  them  very  hot,  with 
lemon  and  sugar. 

Snow    Pancakes. 

Time,  five  minutes. — Make  a  stiff  batter  with  four  ounces  of 
flour,  a  quarter  of  a  pint  of  milk,  or  more  if  required,  a  little 
grated  nutmeg,  and  a  pinch  of  salt.  Divide  the  batter  into  any 
number  of  pancakes,  and  add  three  large  spoonfuls  of  snow  to 
each;  fry  them  lightly,  in  very  good  butter,  and" serve  quickly. 

Batter  for   Fritters. 

Time,  five  minutes. — Mix  eight  ounces  of  fine  flour  with 
about  half  a  pint  of  water  into  a  smooth  batter,  dissolve  the 
butter  over  a  slow  fire;  and  then  stir  it  by  degrees  into  the 
flour;  then  add  the  whites  of  two  eggs  whisked  to  a  stiff  froth, 
and  stir  them  lightly  in. 

Apple    Fritters. 

Time,  six  minutes. — Beat  and  strain  the  yolks  of  seven 
eggs  and  the  whites  of  three;  mix  into  them  a  pint  of  new  milk, 
a  little  grated  nutmeg,  a  pinch  of  salt,  and  a  glass  of  brandy; 
well  beat  the  mixture,  and  then  add  gradually  sufficient  flour 
to  make  a  thick  batter;  pare  and  core  six  large  apples,  cut 
them  in  slices  about  a  quarter  of  an  inch  thick,  sprinkle  pounded 
sugar  over  them,  and  set  them  by  for  an  hour  or  more;  dip 
each  piece  of  apple  in  the  batter,  and  fry  them  in  hot  lard 
about  six  minutes,  the  lard  should  not  be  made  too  hot  at  first, 
but  must  become  hotter  as  they  are  frying;  serve  on  a  napkin 
with  sifted  sugar  over  them. 

Cake    Fritters. 

Cut  a  stale  cake  into  slices  an  inch  and  a  half  in  thickness, 
pour  over  them  a  little  good  cream,  and  fry  them  lightly  in 

94 


fresh  butter,  and  when  done  place  over  each  slice  of  cake  a 
layer  of  preserves. 

Bread    Fritters. 

To  a  quart  basinful  of  stale  bread  broken  small,  put  a  quart 
of  boiling  milk,  cover  it  for  ten  or  fifteen  minutes;  when  quite 
soft,  beat  it  with  a  spoon  until  it  is  smooth,  add  two  well-beaten 
eggs,  half  a  nutmeg  grated,  a  tablespoonful  of  brandy,  one  of 
butter  and  a  little  salt;  beat  it  light;  make  an  omelet-pan  hot, 
put  in  a  small  piece  of  butter  and  when  dissolved  pour  in  suffi- 
cient batter  to  run  over  the  pan,  let  it  fry  gently;  when  one 
side  is  a  fine  brown,  turn  the  other,  put  butter  and  sugar  with 
a  little  grated  nutmeg  over,  lay  one  on  the.  other,  cut  them 
through  in  quarters,  and  serve  them  hot. 

Blackberry   Fritters. 

Time,  five  minutes. — Are  made  by  mixing  a  thick  batter  of 
flour  and  sour  milk,  or  cream  as  for  pancakes,  only  quite  stiff; 
if  cream  is  used,  allow  one  more  egg  than  for  sour  milk,  then 
stir  thick  with  berries;  have  ready  a  kettle  of  hot  lard,  dip  a 
tablespoon  into  the  lard,  then  take  a  spoonful  of  batter  and  drop 
it  into  the  boiling  lard;  the  grease  will  prevent  the  batter  from 
sticking  to  the  spoon  and  will  let  it  drop  off  in  nice  oval  shape; 
eat  with  syrup. 

Grandma's  Crullers. 

Time,  five  minutes. — Six  eggs,  six  tablespoonfuls  powdered 
sugar,  six  tablespoonfuls  melted  butter,  a  wineglass  of  brandy, 
and  a  little  nutmeg;  flour  as  for  doughnuts;  roll  thin  and 
cut  into  fanciful  shapes  with  a  jagging  iron. 

Doughnuts. 

Time,  five  minutes. — Half  a  pint  of  sweet  milk,  half  a  cup 
of  butter  (scant),  one  cup. of  yeast,  salt;  flavor  with  nutmeg 
or  cinnamon;  mix  them  at  night;  in  the  morning  roll  out  and 
let  them  raise  until  very  light,  and  drop  in  hot  fat;  they  are 
very  nice,  after  they  are  fried,  to  roll  them  in  pulveried  sugar. 

Doughnuts. 

Dissolve  one  cake  of  compressed  yeast  in  one  pint  of  luke- 
warm milk;  add  flour  to  make  a  moderately  stiff  sponge,  and 
let  rise  until  it  begins  to  drop  or  go  back  (say  about  two  hours); 
rub  together  one-quarter  pound  butter,  one-half  pound  sugar, 
three  eggs,  a  little  extract  of  lemon,  a  little  cinnamon;  add 

95 


the  same  with  a  cup  of  warm  milk  to  the  sponge,  and  make 
dough  as  soft  as  it  can  be  handled;  let  rise  about  an  hour  or 
until  light,  then  roll  out,  cut  with  round  cutter,  place  on  well- 
dusted  table  until  light,  and  then  fry  in  hot  lard. 

Graham  Griddle  Cakes. 

Time,  five  minutes.— One  pint  of  milk,  half  a  cup  of  sour 
cream,  half  a  teaspoonful  of  soda,  the  same  of  salt;  stir  in 
graham  flour  not  as  stiff  as  for  fine  flour  cakes  (no  egg's) ;  have 
the  griddle  quite  hot;  or  with  yeast  the  same  as  with' buck- 
wheat. 

Hominy  Croquettes. 

Time,  six  minutes.— To  a  cupful  of  cold  boiled  hominy  add 
a  teaspoonful  melted  butter,  and  stir  it  well,  adding  by  degrees 
a  cupful  of  milk,  till  all  is  made  into  a  soft,  light  paste,  add 
a  teaspoonful  white  sugar,  and  one  well-beaten  egg-  roll  it 
into  oval  balls  with  floured  hands,  dip  in  beaten  egg  then 
rolled  cracker  crumbs,  and  fry  in  hot  lard. 

Fried   Bread. 

Beat  four  eggs  very  light,  add  three  tablespoonfuls  of  good 
brown  sugar,  a  little  grated  nutmeg,  a  tablespoonful  of  orange 
or  rosewater,  and  a  quart  of  milk;  cut  into  nice  slices,  an  inch 
thick,  a  stale  loaf  of  bread;  remove  the  crust  from  the  sides 
and  cut  each  slice  into  halves;  butter  your  frying-pan  and  when 
hot  lay  in  your  bread  (dipped  in  the  custard)  and  brown  on 
both  sides;  lay  them  on  a  hot  dish  and  sprinkle  over  them  a 
little  loaf  sugar. 

Hominy    Fritters. 

Two  teacupfuls  of  cold  boiled  hominy,  add  to  it  one  tea- 
cupful  of  sweet  milk  and  a  little  salt,  stir  till  smooth,  then  add 
four  tablespoonfuls  of  flour  and  one  egg;  beat  the  yolk  and 
white,  adding  the  white  last;  have  ready  a  pan  with  hot  butter 
and  lard  (half  of  each),  drop  the -batter  in  by  spoonfuls  and 
fry  a  hght  brown. 

Omelet   Souffle. 

Separate  the  whites  from  the  yolks  of  twelve  eggs-  put  the 
whites  into  a  basin  and  beat  them  extremely  fast  till  they  form 
a  very  thick  snow;  then  beat  six  yolks  separately,  with  two 
ounces  of  sugar,  and  a  dessert  spoonful  of  orange  flower  water 
or  just  enough  to  flavor  it  to  your  taste 

Before  beating  the  eggs  have  ready  a' round  tin,  well  greased 
all  over  the  inside  with  fresh  butter. 

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When  you  have  finished  beating  the  six  yolks,  mix  them 
very  thickly  with  the  whites,  lest  the  snow  should  turn — that  is, 
melt  into  water;  put  it  then  into  the  buttered  tin,  and  place 
it  in  the  oven;  it  will  be  so  thick,  if  it  is  well  and  skillfully 
mixed,  that  there  will  be  no  fear  of  its  running  over;  watch  it 
well,  glancing  at  it  from  time  to  time  through  a  little  opening 
of  the  oven  door,  to  see  how  it  is  going  on;  as  soon  as  it  has 
risen  very  high,  and  is  of  a  golden  color,  take  it  out  of  the  oven. 

Do  not  suffer  the  omelet  souffle  to  remain  long  in  the  oven; 
if  it  is  not  watched  it  will  fall  in  and  become  a  mere  galette; 
let  the  oven  be  of  a  very  gentle  heat,  or  the  bottom  of  the  ome- 
let will  be  burned  before  the  ton  is  done. 

Before  putting  the  tin  in  the  oven  you  may  powder  the 
snow  with  fine  sugar;  it  crystallizes  and  has  a  very  pretty 
effect;  as  soon  as  the  omelet  is  done  it  must  be  sent  to  the 
table;  if  it  waits  for  longer  than  ten  minutes  it  falls  in;  the 
eggs  should  be  beaten  with  a  fork  or  a  little  whisk. 

If  this  souffle  is  liked  more  solid,  add  to  the  yolks  of  the 
eggs  when  beaten  two  dessert  spoonfuls  of  rice  boiled  in  milk 
and  flavored  with  vanila;  in  this  case  do  not  put  in  the  orange 
flower  flavoring;  the  rice  must  be  very  well  cooked,  and  well 
sweetened  before  it  is  added  to  the  eggs. 

Friar's   Omelet. 

Boil  eight  or  nine  large  apples  to  a  pulp,  stir  in  two  ounces 
of  butter,  and  add  pounded  sugar  to  taste;  when  cold  add  an 
egg  well  beaten  up;  then  butter  the  bottom  of  a  deep  baking 
dish,  and  the  sides  also;  thickly  strew  crumbs  of  bread,  so 
as  to  stick  all  over  the  bottom  and  sides;  put  in  the  mixture  and 
strew  bread  crumbs  plentifully  over  the  top;  put  it  into  a 
moderate  oven,  and  when  baked  turn  it  out,  and  put  powdered 
sugar  over  it. 

Orange   Souffle. 

Slice  five  oranges,  and  pour  over  them  a  cold  custard  made 
of  one  pint  of  milk,  the  yolks  of  five  eggs,  sweetened  to  taste; 
beat  the  whites  of  eggs  to  a  froth,  and  brown  carefully. 

DAINTY  DESSERTS  FOR  DAINTY  PEOPLE. 

Lemon  Custard. 

Take  half  a  pound  of  loaf  sugar,  the  juice  of  two  lemons, 
the  peel  of  one  pared  very  thin,  boiled  tender  and  rubbed  through 
a  sieve,  and  a  pint  of  white  wine;  let  all  boil  for  a  quarter  of 
an  hour,  then  take  out  the  peel  and  a  little  of  the  liquor  and 

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set  them  to  cool;  pour  the  rest  into  the  dish  you  intend  for  it; 
beat  the  yolks  of  the  eggs  and  the  whites  and  mix  them  with 
the  cool  liquor;  strain  them  into  your  dish,  stir  them  well  up  to- 
gether, and  set  them  on  a  slow  fire  in  boiling  water;  when  done, 
grate  the  peel  of  a  lemon  on  the  top,  and  brown  it  over  with 
a  salamander;  this  custard  may  be  eaten  either  hot  or  cold. 

Plain  Boiled  Custard. 

Time,  about  twenty  minutes  to  infuse  the  peel,  ten  or 
fifteen  minutes  to  stir  the  custard. — Pour  a  quart  of  milk  into 
a  delicately  clean  saucepan  with  three  laurel  leaves  and  the 
peel  of  a  lemon,  set  it  by  the  side  of  the  fire  for  about  twenty 
minutes,  and  when  on  the  point  of  boiling  strain  it  into  a  basin 
to  cool;  then  stir  in  a  quarter  of  a  pound  of  loaf  sugar,  and  the 
ten  eggs  well  beaten,  -again  strain  it  into  a  jug,  which  place  in 
a  deep  saucepan  of  boiling  water,  and  stir  it  one  way  until  it 
thickens;  then  pour  it  into  a  glass  dish  or  into  custard  cups. 

Blancmange. 

Time,  fifteen  minutes. — Put  into  a  delicately  clean  stewpan 
one  ounce  isinglass  or  gelatine,  two  ounces  of  sweet  and  bitter 
almonds  blanched  and  pounded,  one  pint  and  a  half  of  new 
milk,  and  pint  of  cream,  the  lemon  juice  and  the  peel  grated, 
with  loaf  sugar  to  taste;  set  the  stewpan  over  a  clear  fire,  and 
stir  it  till  the  isinglass  is  dissolved,  then  take  it  off  and  continue 
stirring  it  till  nearly  cold  before  putting  it  into  the  mold;  this 
quantity  will  fill  a  quart  mold,  but  if  you  wish  to  make  it  in  a 
small  shape  you  must  not  put  more  than  a  pint  of  milk  and 
half  a  pint  of  cream;  color  the  top  ornament  with  cochineal, 
and  let  it  get  cold  before  you  add  the  rest  of  the  blanchmange. 

Cheap    Blancmange. 

Time,  fifteen  minutes  altogether. — Pour  two  spoonfuls  of 
boiling  water  over  an  ounce  of  isinglass,  take  a  quarter  of  a 
pound  of  sugar,  rub  part  of  it  on  the  lemon,  and  when  the  flavor 
and  color  are  well  extracted,  put  it  with  the  remainder  of  the 
sugar  into  a  stewpan  with  a  quart  of  milk  and  a  stick  of  cinna- 
mon; let  it  all  simmer  until  the  sugar  and  isinglass  are  dis- 
solved; then  strain  it  through  muslin  into  a  jug,  add  the  vanilla 
flavoring,  strain  it  again,  and  then  pour  it  into  a  china  mold 
and  let  it  stand  all  night  in  a  very  cold  place. 

Milan    Souffle. 

Take  four  lemons,  rub  the  peel  on  the  sugar,  put  to  it  the 
yolks  of  six  eggs  made  into  a  custard  and  the  juice  of  the 

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lemons;  let  it  stand  till  cold,  then  add  nearly  half  a  pint  of 
whipped  cream  and  an  ounce  of  isinglass;  the  whites  of  the 
eggs  to  be  well  whipped  to  a  strong  froth,  and  put  round  it 
with  the  whipped  cream  when  cold. 

New  Jersey   Blanchange. 

In  three  pints  of  sweetened  cream,  or  milk,  put  one  ounce 
of  Russia  isinglass  and  a  little  salt;  place  it  over  the  fire  and 
stir  in  the  isinglass  until  dissolved;  then  boil  it  well;  it  will  not 
taste  so  rich  if  only  scalded;  flavor  and  strain  into  a  pitcher, 
stand  the  pitcher  where  it  will  keep  hot  and  all  the  sediment  will 
settle;  pour  carefully  into  forms  that  the  sediment  may  not 
darken  the  ornaments;  if  peach  water  or  almond  is  used  for 
flavoring,  put  it  in  after  boiling;  the  peel  of  a  lemon  and  stick 
cinnamon  boiled  together  in  milk  is  very  pleasant. 

CREAMS. 
Stone    Cream. 

One  pot  of  preserved  apricots  or  plums,  half  an  ounce  of 
isinglass,  one  pint  of  cream,  one  lemon,  two  teaspoonfuls  of 
crushed  white  sugar  (more  or  less,  to  taste) ;  take  a  glass  dish 
and  line  it  at  the  bottom  about  an  inch  thick  with  preserved 
plums  or  jam;  dissolve  half  an  ounce  of  isinglass  in  a  little 
water,  strain  it,  add  to  it  a  pint  of  thick  cream,  the  peel  of  the 
lemon  grated,  enough  sugar  to  make  it  pleasant  to  your  taste; 
let  it  boil  one  minute,  then  put  it  into  a  jug  that  has  a  spout; 
when  it  is  nearly  cold  but  not  quite  set,  squeeze  into  it  the 
juice  of  the  lemon  (or  rather,  squeeze  the  lemon  in  a  cup 
and  add  it  to  the  cream,  lest  a  pip  should  fall  into  the  jug) ; 
pour  it  into  the  dish  from  a  jug  with  a  spout  over  the  sweet- 
meat, and  let  it  stand  all  night;  place  on  the  top  a  few  ratafias. 

Velvet  Cream. 

Put  one  ounce  of  isinglass  into  a  stewpan  with  a  large  cup- 
ful of  white  wine,  the  juice  of  a  large  lemon,  and  sufficient 
sugar  to  sweeten  it  rubbed  on  the  peel  to  extract  the  color  and 
flavor;  stir  it  over  the  fire  until  the  isinglass  is  dissolved,  and 
then  strain  it  to  get  cold;  then  mix  with  it  the  cream  and 
pour  into  a  mold. 

Coffee  Cream. 

Put  three-quarters  of  a  pint  of  boiled  milk  into  a  stewpan, 
with  a  large  cupful  of  made  coffee,  and  add  the  yolks  of  eight 

99 


well-beaten  eggs  and  four  ounces  of  pounded  loaf  sugar;  stir  the 
whole  briskly  over  a  clear  fire  until  it  begins  to  thicken,  take 
it  off  the  fire,  stir  it  for  a  minute  or  two  longer  and  strain  it 
through  a  sieve  on  the  two  ounces  of  gelatine;  mix  it  thoroughly 
together  and  when  the  gelatine  is  dissolved,  pour  the  cream 
into  a  mold,  previously  dipped  into  cold  water,  and  set  the 
mold  on  rough  ice  to  set. 

Lemon  Cream. 

Pare  into  a  pint  of  water  the  peels  of  three  large  lemons; 
let  it  stand  four  or  five  hours;  then  take  them  out  and  put 
to  the  water  the  juice  of  four  lemons  and  six  ounces  of  fine 
loaf  sugar;  beat  the  whites  of  six  eggs  and  mix  it  all  together, 
strain  it  through  a  lawn  sieve,  set  it  over  a  slow  fire,  stir  it  one 
way  until  as  thick  as  good  cream;  then  take  it  off  the  fire  and 
stir  it  until  cold,  and  put  it  into  a  glass  dish.  Orange  cream 
may  be  made  in  the  same  way,  adding  the  yolks  of  three  eggs. 

Raspberry  Cream  Without  Cream. 

Pound  and  sift  a  quarter  of  a  pound  of  sugar,  mix  with  it 
a  quarter  of  a  pound  of  raspberry  jam  or  jelly,  and  the  whites 
of  four  eggs;  all  to  be  beaten  together  for  one  hour,  and  then 
put  in  lumps  in  a  glass  dish. 

Bavarian  Cream. 

Dissolve  half  a  package  of  gelatine  in  one  quart  of  boiling 
milk;  stir  until  it  is  dissolved,  then  add  a  pint  of  cream,  and 
sweeten  to  taste;  add  three  tablespoonfuls  of  extract  of  vanilla; 
let  it  cool  a  little,  stirring  it  occasionally;  then  put  it  into  cus- 
tard cups,  or  in  a  mold,  and  leave  it  in  a  cold  place  till  ready 
to  use. 

American  Cream. 

One  quart  of  milk,  four  eggs,  half  a  box  of  gelatine,  one  and 
a  half  teaspoonfuls  of  vanilla;  soak  the  gelatine  in  a  little  cold 
water  twenty  minutes;  bfat  the  yolks  of  the  eggs  and  the  sugar 
together,  let  the  milk  come  to  a  boil,  then  stir  in  the  sugar  and 
the  yolks,  then  the  gelatine,  then  the  whites  of  the  eggs  (having 
been  beaten  to  a  foam) ;  gently  stir  all  together,  add  the  flavor- 
ing, and  pour  into  a  mold  to  cool. 

JELLIES,   SWEET   DISHES,   RELISHES,    ETC. 

The  Foundation  of  all  Jelly. 

Take  a  packet  of  gelatine,  dissolve  it  in  half  a  pint  of  cold 
water,  and  then  add  a  pint  of  hot  water,  the  peel  of  five  lemons 

100 


without  the  pith,  a  small  stick  of  cinnamon,  the  cloves,  the 
juice  of  the  lemons,  the  sherry  and  the  loaf  sugar;  when  done 
clarify  it  with  the  shells  and  whites  of  five  eggs. 

If  you  wish  to  ma'kp  any  other  kind  of  jelly,  omit  the  sherry 
and  add  for  instance,  orange  juice  for  orange  jelly,  or  the  juice 
of  strawberries,  cherries,  pineapple,  or  any  other  fruit;  the  jelly 
takes  its  name  from  its  flavoring;  no  jelly  of  several  colors 
should  be  set  warm,  as  the  different  colors  run  and  weaken 
it  extremely. 

Calves'   Feet   Jelly. 

Time,  to  boil  the  feet  until  reduced  to  one  quart;  to  reboil 
the  jelly,  a  quarter  of  an  hour. — Cut  two  feet  in  small  pieces 
after  they  have  been  well  cleaned  and  the  hair  taken  off;  stew 
them  very  gently  in  two  quarts  of  water  till  it  is  reduced  to 
one  quart;  when  cold  take  off  the  fat  and  remove  the  jelly  from 
the  sediment;  put  it  into  a  saucepan  with  half  a  pound  of  loaf 
sugar,  a  pint  of  white  wine,  a  wineglass  of  brandy  in  it,  four 
lemons  with  the  peel  rubbed  on  the  sugar,  the  whites  of  four 
eggs  well  beaten  and  their  shells  broken;  put  the  saucepan  on 
the  fire,  but  do  not  stir  the  jelly  after  it  begins  to  warm;  let  it 
boil  a  quarter  of  an  hour  after  it  rises  to  a  head,  then  cover  it 
close,  and  let  it  stand  about  half  an  hour;  after  which  pour  it 
through  a  jelly  bag,  first  dipping  the  bag  in  hot  water  to  prevent 
waste,  and  squeezing  it  quite  dry;  pour  the  jelly  through  until 
clear,  then  put  it  into  the  mold. 

Jelly  From  Cow  Heels. 

Time,  to  boil  the  cowheels  seven  hours,  or  until  reduced  to 
three  pints;  boil  five  minutes  after  the  wine  is  added. — Put 
two  thoroughly  clean  cowheels  into  a  stewpan  with  a  gallon  of 
spring  water,  and  let  it  boil  until  reduced  to  three  pints;  when 
cold  skim  off  the  cake  of  fat  and  take  the  jelly  carefully  from 
the  sediment  at  the  bottom,  put  the  jelly  into  a  stewpan  with 
one  pint  of  white  wine,  half  a  pound  of  loaf  sugar,  and  the 
juice  of  five  lemons;  beat  up  the  whites  of  six  eggs,  throw  them 
into  the  jelly,  stir  it  all  together,  and  let  it  boil  five  minutes; 
then  pour  it  into  a  jelly  bag  and  let  it  run  on  the  peels  of  four 
lemons  placed  in  the  basin  the  jelly  runs  into,  as  the  peel  will 
give  a  fine  flavor  and  color;  if  not  perfectly  clear,  run  it 
through  again;  pour  into  a  mold,  and  turn  it  out  the  next  day. 

Apple    Jelly. 

Take  some  ripe  apples,  fine-flavored  and  juicy,  pare  and 
cut  them  in  quarters,  put  them  in  water  as  you  cut  them,  or 

101 


they  will  turn  black;  when  all  are  cut  put  them  in  a  preserving 
kettle,  and  pour  over  them  a  little  water;  let  them  cook  until 
they  are  quite  soft,  then  strain  through  a  flannel  bag;  boil  the 
juice  with  an  equal  weight  of  sugar  until  it  will  jell  (you  can 
test  it  by  placing  a  little  on  a  plate),  and  pour  it,  while  hot, 
into  the  jelly  molds  or  jars.  Golden  pippin  apples  make  the 
finest  jelly;  if  wanted  for  immediate  use  only  you  can  use  less 
sugar. 

Currant   Jelly. 

Mash  the  currants  well  to  expel  the  Juice;  strain  through 
a  cloth,  and  to  every  pint  of  juice  allow  a  pound  of  sugar;  put 
the  sugar  in  the  preserving  pan  and  add  a  very  little  water; 
heat  gradually  and  boil  it  ten  minutes,  stirring  constantly;  skim 
the  sugar  and  add  the  currant  juice;  let  the  sugar  and  currant 
juice  cook  ten  minutes  after  they  begin  to  boil;  skim  well  and 
pour  at  once  into  glasses  or  jars. 

Grape  Jelly. 

Take  grapes  before  they  are  fully  ripe  and  boil  them  gently 
with  a  very  little  water;  then  strain  and  proceed  as  with  cur- 
rant jelly.  Wild  grapes  will  not  make  as  firm  a  jelly  as  culti- 
vated ones. 

Wine  Jelly. 

To  one  and  a  half  boxes  gelatine,  one  pint  cold  water,  juice 
of  three  lemons,  grated  rind  of  two;  let  stand  an  hour,  then 
add  two  pounds  of  loaf  sugar,  three  pints  boiling  water;  boil 
five  minutes;  just  before  straining  in  flannel  bag  stir  in  one 
pint  sherry  wine,  six  tablespoonfuls  of  best  brandy. 

Swedish   Jelly. 

Cover  a  knuckle  of  veal  with  water,  add  a  small  onion  and 
a  carrot,  and  let  it  boil  until  the  meat  is  ready  to  fall  off  the 
bone;  take  the  meat,  hash  it  fine  and  return  it  to  the  liquor 
after  it  is  strained,  and  give  it  another  boil  until  it  jellies;  add 
salt,  pepper,  the  juice  and  rind  of  a  lemon  cut  fine,  then  pour 
it  into  a  form;  put  it  in  a  cold  place.  It  makes  a  nice  dish  for 
lunch  or  tea.  If  the  knuckle  of  veal  is  large,  use  three  quarts 
of  water;  if  small,  two  quarts,  and  let  it  boil  slowly  three  or 
four  hours,  or  until  it  is  reduced  to  about  half  the  quantity  of 
water  put  in. 

Gelatine   Jelly. 

To  make  two  quarts,  take  a  two-ounce  package  of  the  gela- 
tine and  soak  for  one  hour  in  a  pint  of  cold  water,  add  to  this 

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one  pound  and  a  half  of  sugar,  the  juice  of  four  lemons,  some 
orange  peel,  stick  cinnamon  or  other  flavoring;  when  the  gela- 
tine is  thoroughly  soaked  pour  on  three  pints  of  boiling  water 
and  strain  immediately  through  a  jelly  bag  or  coarse  toweling; 
next  pour  into  molds  and  set  aside  to  cool;  in  .varm  weather 
use  a  little  more  gelatine. 

Gateau   de   Pommes. 

Boil  one  pound  of  sugar  in  a  pint  of  water  until  the  water 
has  evaporated,  then  add  two  pounds  of  apples  pared  and  cored, 
the  juice  of  a  large  lemon,  and  the  peel  grated;  boil  all  together 
till  quite  stiff,  then  put  it  into  a  mold  and  when  cold  turn  it  out 
and  serve  it  with  rich  custard  around  it. 

Gooseberry  Fool. 

Put  two  quarts  of  gooseberries  in  a  stewpan  with  a  quart 
of  water;  when  they  begin  to  turn  yellow  and  swell,  drain  the 
water  from  them  and  press  them  with  the  back  of  a  spoon 
through  a  colander,  sweeten  them  to  your  taste,  and  set  them  to 
cool;  put  two  quarts  of  milk  over  the  fire  beaten  up  with  the 
yolks  of  four  eggs  and  a  little  grated  nutmeg;  stir  it  over  the 
fire  until  it  begins  to  simmer,  then  take  it  off  and  stir  it 
gradually  into  the  cold  gooseberries;  let  it  stand  until  cold 
and  serve  it.  The  eggs  may  be  left  out  and  milk  only  may 
be  used.  Half  this  quantity  makes  a  good  dishful. 

Rice  Snow  Balls. 

Time,  twenty  minutes  to  boil  the  rice. — Put  a  quarter  of  a 
pound  of  rice  into  a  stewpan  with  a  pint  and  a  half  of  new 
milk,  two  ounces  of  pounded  sugar  and  two  ounces  of  sweet 
almonds  blanched  and  minced  fine,  and  boil  it  until  the  rice  is 
tender;  dip  some  small  cups  into  cold  water,  fill  them  with  the 
rice  and  set  them  to  become  cold;  turn  them  out  on  a  dish,  ar- 
range a  border  of  preserves  or  marmalade  all  round  them,  and 
pour  a  little  rich  cream  into  the  center,  if  you  have  it. 

Frosted   Pippins. 

Time,  half  an  hour. — Divide  twelve  pippins,  take  out  the 
cores,  and  place  them  close  together  on  a  tin,  with  the  flat  side 
downward.  Whisk  the  white  of  egg  quite  firm,  spread  it  over 
them,  then  strew  some  lemon  peel  cut  very  thin  and  in  shreds, 
and  sift  double  refined  sugar  over  the  whole.  Bake  them  half 
an  hour,  and  then  place  them  on  a  hot  dish  and  serve  them 
quickly. 

103 


Rice    and    Pears. 

Time,  one  hour  and  a  half. — Boil  a  cup  and  a  half  of  rice 
in  one  pint  of  milk  till  tender,  then  put  in  the  cinnamon,  sugar 
and  nutmeg.  Take  it  up,  let  it  get  nearly  cold,  beat  three  eggs 
well,  and  mix  them  with  the  rice;  butter  a  mold,  put  the  rice 
in,  tie  it  down  tightly  in  a  floured  cloth,  and  let  it  boil  for  an 
hour;  turn  it  out,  lay  round  it  baked  pears.  Garnish  with 
slices  of  lemon  stuck  into  the  rice. 

Meringues. 

Whisk  the  whites  of  four  small  eggs  to  a  high  froth,  then 
stir  into  it  half  a  pound  of  finely  powdered  sugar;  flavor  it  with 
vanilla,  or  lemon  essence,  and  repeat  the  whisking  until  it  will 
lie  in  a  heap;  then  lay  the  mixture  in  lumps  on  letter  paper,  in 
the  shape  of  half  an  egg,  molding  it  with  a  spoon,  laying  each 
about  half  an  inch  apart;  then  place  the  paper  containing  the 
meringues  on  a  piece  of  hard  wood,  and  put  them  into  a  quick 
oven;  do  not  close  it;  watch  them,  and  when  they  begin  to  have 
a  yellow  appearance  take  them  out;  remove  the  paper  carefully 
from  the  wood,  and  let  them  cool  for  two  or  three  minutes; 
then  slip  a  thin-bladed  knife  very  carefully  under  one,  turn  it 
into  your  left  hand,  take  another  from  the  paper  in  the  same 
way,  and  join  the  two  sides  which  were  next  the  paper  together. 
The  soft  inside  may  be  taken  out  with  the  handle  of  a  small 
spoon,  the  shells  filled  with  jam,  jelly,  or  cream  and  then  joined 
together  as  above,  cementing  them  together  with  some  of  the 
mixture. 

Rice    Meringue. 

Time,  twenty  minutes. — Put  a  teacupful  of  rice  into  half 
a  pint  of  milk,  and  stand  it  at  the  side  of  the  fire  to  simmer 
until  quite  soft;  then  add  the  yolks  of  three  beaten  eggs  to  the 
rice  in  the  stewpan,  and  beat  the  whole  up  with  a  teaspoonful 
of  fine,  moist  sugar;  then  turn  it  out  into  the  tin  that  it  is  to  be 
baked  in,  piling  it  up  high  in  the  center,  and  spread  a  thick  layer 
of  apricot  or  any  other  jam  over  it;  whisk  the  whites  of  the 
three  eggs  to  a  firm  froth  with  a  teaspoonful  of  powdered  loaf 
sugar,  spread  it  all  over  the  jam  and  sprinkle  loaf  sugar  on  the 
top  of  it;  then  drop  a  little  of  the  froth  about  it  in  different 
shapes;  put  it  into  the  oven  for  about  twenty  minutes,  leaving 
the  door  open.  Raspberry,  strawberry  or  currant  jam  may 
be  used. 

Curd  for  Cheesecakes. 

Boil  one  quart  of  water  in  a  stewpan;  beat  two  eggs  and 
mix  them  with  a  quart  of  new  milk;  then  add  them  to  the 

104 


water,  with  two  spoonfuls  of  lemon  juice  of  good  vinegar;  when 
the  curd  rises  lay  it  on  a  sieve  to  drain. 

Cheesecakes. 

Time,  fifteen  to  twenty  minutes. — Beat  half  a  pint  of  good 
curd  with  four  eggs,  three  spoonfuls  of  rich  cream,  a  quarter  of 
a  nutmeg  grated,  a  spoonful  of  ratafia,  and  a  quarter  of  a 
pound  of  currants  washed  and  dried;  mix  all  well  together  and 
bake  in  patty-pans  lined  with  a  good  puff-paste. 

Lemon  Cheesecakes. 

Time,  fifteen  to  twenty  minutes. — Just  warm  a  quarter  of 
a  pound  of  butter,  stir  into  it  a  quarter  of  a  pound  of  sugar 
pounded  fine,  and  when  dissolved  mix  with  it  the  peel  of  two 
lemons  grated  and  the  juice  of  one  strained;  mix  all  well  to- 
gether, and  pour  it  into  patty-pans  lined  with  puff-paste.  Put  a 
few  blanched  almonds  on  the  top  of  each. 

Macaroni    as    Usually    Served. 

Time,  to  boil  the  macaroni,  half  an  hour;  to  brown  it,  six 
or  seven  minutes. — Take  half  a  pound  of  pipe  macaroni,  seven 
ounces  of  cheese,  four  ounces  of  butter,  one  pint  of  new  milk, 
one  quart  of  water  and  some  bread  crumbs.  Flavor  the  milk 
and  water  with  a  pinch  of  salt,  set  it  over  the  fire,  and  when 
boiling  drop  in  the  macaroni;  when  tender,  drain  it  from  the 
milk  and  water,  put  it  into  a  deep  dish,  sprinkle  some  of  the 
grated  cheese  amongst  it,  with  part  of  the  butter  broken  into 
small  pieces,  place  a  layer  of  grated  cheese  over  the  top,  and 
cover  the  whole  with  fine  bread  crumbs,  pouring  the  remainder 
of  the  butter  lightly  warmed  over  the  crumbs;  brown  the  top 
of  the  macaroni  with  a  salamander,  or  before  the  fire,  turning 
it  several  times  that  it  may  be  nicely  browned;  serve  it  quickly, 
and  as  hot  as  possible. 

Ramaklns. 

Mix  a  teaspoonful  of  flour  with  two  ounces  of  grated  cheese, 
two  ounces  of  melted  butter,  two  tablespoonfuls  of  cream,  and 
two  well-beaten  eggs;  stir  all  well  together  and  bake  it  in  small 
tins.  You  may  add  a  little  cayenne  pepper  if  you  please. 

Toasted  Cheese. 

Cut  equal  quantities  of  cheese,  and  having  pared  it  into 
extremely  small  pieces,  place  it  in  a  pan  with  a  little  milk,  and 
a  small  slice  of  butter;  stir  it  over  a  slow  fire  until  melted  and 

105 


quite  smooth;   take  it  off  the  fire  quickly,  mix  the  yolk  of  an 
egg  with  it,  and  brown  it  in  a  toaster  before  the  fire. 

Welsh    Rarebit. 

Time,  ten  minutes. — Take  half  a  pound  of  cheese,  three 
tablespoonfuls  of  ale,  a1  thin  slice  of  toast;  grate  the  cheese  fine, 
put  it  to  the  ale,  and  work  it  in  a  small  saucepan  over  a  slow 
fire  till  it  is  melted;  spread  it  on  toast,  and  send  it  up  boiling 
hot. 

Stewed    Apples   and    Rice. 

Peel  good  baking  apples,  take  out  the  cores  with  a  scoop 
so  as  not  to  injure  the  shape  of  the  apples;  put  them  in  a  deep 
baking  dish  and  pour  over  them  a  syrup  made  by  boiling  sugar 
in  the  proportion  of  one  pound  to  a  pint  of  water;  put  a  little 
piece  of  shred  lemon  inside  each  apple  and  let  them  bake  very 
slowly  until  done,  but  not  in  the  least  broken.  If  the  syrup 
is  thin,  boil  it  until  it  is  thick  enough;  take  out  the  lemon  peel 
and  put  a  little  jam  inside  each  apple,  and  between  them  little 
heaps  of  well  boiled  rice.  This  dish  may  be  served  either  hot 
or  cold. 

BAKING    BISCUITS   AND   CAKES. 
General    Directions. 

An  oven  to  bake  well  should  have  a  regular  heat  throughout, 
but  particularly  at  the  bottom,  without  which  bread  or  cakes 
will  not  rise  or  bake  well.  An  earthen  basin  is  best  for  beating 
eggs  or  cake  mixture.  Cake  should  be  beaten  with  a  wooden 
spoon  or  spatula;  butter  may  be  beaten  with  the  same.  Eggs 
should  be  beaten  with  rods  or  a  broad  fork,  a  silver  fork,  or 
one  made  of  iron  wire,  is  best,  as  it  is  broadest.  Eggs  should 
be  clear  and  fresh  for  a  cake. 

It  is  well,  as  a  general  rule  in  cake  making,  to  beat  the 
butter  and  sugar  (which  must  be  made  fine),  to  a  light  cream; 
indeed,  in  the  making  of  pound  cake  the  lightness  of  the  cake 
depends  as  much  upon  this  as  upon  the  eggs  being  well  beaten; 
then  beat  the  eggs  and  put  them  to  the  butter,  and  gradually 
add  the  flour  and  other  ingredients,  beating  it  all  the  time. 

In  common  cakes,  where  only  a  few  eggs  are  used,  beat  them 
until  you  can  take  a  spoonful  up  clear  from  the  strings. 

In  receipts  in  which  milk  is  used  as  one  ingredient,  either 
sweet  or  sour  may  be  used,  but  not  a  mixture  of  both.  Sour 
milk  makes  a  spongy,  light  cake;  sweet  milk  makes  a  cake 
which  cuts  like  pound  cake. 

106 


To  blanch  almonds,  pour  boiling  water  on  them,  and  let 
them  remain  in  it  until  their  skins  may  be  taken  off;  then  throw 
the  almonds  into  cold  water  to  whiten  them,  drain  them  from 
the  water,  but  do  not  wipe  them;  the  moisture  will  prevent 
their  oiling. 

In  making  cakes,  if  you  wish  them  to  be  pleasing  to  the 
palate,  use  double-refined  sugar,  although  light  brown  sugar 
makes  a  very  good  cake.  For  icing  cakes,  the  sugar  must  be 
rolled  and  sifted,  or  pounded  in  a  mortar. 

To  ascertain  whether  a  cake  is  baked  enough,  if  a  small 
one,  take  a  very  fine  splint  of  wood  and  run  it  through  the 
thickest  part;  if  not  done  enough,  some  of  the  dough  or  un- 
baked cake  will  be  found  sticking  to  it;  if  done,  it  will  come 
out  clean.  If  the  cake  is  large,  pass  a  small  knife  blade  through 
it  instead  of  the  splint.  Cakes  to  be  kept  fresh  should  be  placed 
in  a  tin  box,  tightly  covered,  in  a  cool,  dark  place. 

Icing  for  Cakes. 

Beat  the  whites  of  the  eggs  to  a  high  froth,  then  add  to 
them  a  quarter  of  a  pound  of  white  sugar,  pounded  and  sifted, 
flavor  it  with  vanilla  or  lemon,  and  beat  it  until  it  is  light  and 
very  white,  but  not  quite  so  stiff  as  meringue  mixture.  The 
longer  it  is  beaten  the  more  firm  it  will  become.  Beat  it  until 
it  may  be  spread  smoothly  on  the  cake. 

Feather    Cake. 

Two  cups  of  sugar,  one-half  cup  of  butter,  one  cup  of  sweet 
milk,  three  cups  of  flour,  three  eggs  beaten  separately,  one  tea- 
spoonful  of  soda,  and  two  of  cream  of  tartar.  Flavor  with  the 
rind  of  a  fresh  lemon.  Bake  in  jelly  tins.  It  is  also  nice  if 
baked  in  a  loaf  and  frosted. 

Jelly   Cake. 

Beat  three  eggs  well,  the  whites  and  yolks  separately;  take 
a  cup  of  fine  white  sugar  and  beat  that  in  well  with  the  yolks,  and 
a  cupful  of  sifted  flour  stirred  in  gently;  then  stir  in  the  whites, 
a  little  at  a  time,  a  teaspoonful  of  baking  powder  and  one  table- 
spoonful  of  milk,  pour  it  in  three  jelly  cake  plates,  and  bake 
from  five  to  ten  minutes  in  a  well  heated  oven,  and  when  cold 
spread  with  currant  jelly,  and  place  each  layer  on  top  of  the 
other  and  sift  powdered  sugar  on  the  top. 

French    Loaf   Cake. 

Two  cups  of  white  sugar,  one  scant  cup  of  butter,  one  cup  of 
sweet  milk,  three  heaping  cups  of  flour,  three  eggs,  two  teaspoon- 

107 


fuls  cream  of  tartar,  one  teaspoonful  soda.  Put  sugar,  butter, 
eggs  (not  previously  beaten),  soda  and  cream  of  tartar  all  to- 
gether, beat  to  a  froth;  add  the  milk,  beating  well,  flavor  with 
lemon  extract,  add  the  flour  gradually,  pour  into  a  cake  tin 
lined  with  buttered  paper,  sprinkle  a  little  powdered  sugar  over 
the  cake  before  baking.  It  is  well  to  cover  it  when  first  put- 
ting in  the  oven,  in  order  not  to  harden  the  top  too  soon. 

Marble  Cake. 

White  Part. — Whites  of  four  eggs,  one  cup  white  sugar,  half 
cup  of  butter,  half  cup  sweet  milk,  two  teaspoonfuls  of  baking 
powder,  one  teaspoonful  of  vanilla  or  lemons  and  two  and  a 
half  cups  of  sifted  flour. 

Black  Part. — Yolks  of  four  eggs,  one  cup  brown  sugar,  half 
cup  molasses,  half  cup  butter,  half  cup  sour  milk,  'one  teaspoon- 
ful soda  and  one  and  a  half  cups  sifted  flour.  Put  it  in  the 
cake  dish  alternately,  first  one  part  and  then  the  other.  The 
tin  should  be  lined  with  buttered  paper. 

Molasses   Cake. 

Two  cupfuls  of  molasses,  one  cupful  of  lard,  three-quarters 
of  a  cupful  of  water,  one  tablespoonful  of  ginger,  three  tea- 
spoonfuls  of  saleratus  dissolved,  flour  enough  to  make  it  stiff 
as  pound  cake  dough. 

New    Year's   Cake. 

One  pound  butter,  one  and  a  half  pounds  sugar,  three 
pounds  flour,  two  tablespoonfuls  carraway  seed,  half  a  teaspoon- 
ful of  soda,  dissolved  in  a  cupful  of  milk.  Cut  long  and  print, 
or  cut  as  cookies. 

Cocoanut    Cake. 

Four  cups  of  flour,  three  of  sugar,  one  cup  of  milk,  five 
eggs,  beaten  separately  (save  the  whites  of  three  for  icing), 
one  cup  of  butter,  two  teaspoonfuls  of  cream  of  tartar,  one  tea- 
spoonful  of  soda,  the  half  of  a  cocoanut  grated  and  put  into 
the  cake,  the  other  half  put  with  the  whites  of  three  eggs  and 
half  a  cup  of  powdered  sugar,  with  a  little  orange  water  or 
lemon  juice  for  the  icing;  bake  the  cake  in  jelly  pans;  when  done 
spread  the  icing  between  and  on  top;  put  in  the  oven  for  a  few 
minutes. 

Rich  Plum  Cake. 

Quarter  peck  finest  flour,  one  pound  loaf  sugar,  three  pounds 
of  currants,  one  pound  of  raisins,  chopped,  one-quarter  ounce 

108 


of  mace  and  cloves,  a  grated  nutmeg,  peel  of  a  lemon  cut  fine, 
half  a  pound  of  blanched  almonds  beaten  with  rose  or  orange 
flower  water;  mix  thoroughly,  then  melt  two  pounds  of  butter 
in  rather  more  than  a  pint  of  cream,  put  to  it  a  pint  of  sherry, 
a  glass  of  brandy,  twelve  eggs,  yolks  and  white  beaten  apart, 
and  half  a  pint  of  yeast;  strain  this  into  the  dry  ingredients, 
beat  a  full  hour,  butter  your  hoop,  throw  in  plenty  chips  of 
citron,  lemon  and  orange  candy,  as  you  put  in  your  batter;  bake 
moderately  quickly. 

Cream    Cakes. 

Boil  together  half  a  pint  of  water  and  two-thirds  of  a  cup 
of  butter;  while  boiling  stir  in  one  and  a  half  cups  of  flour 
thoroughly;  let  it  then  cool  sufficiently,  not  to  cook  the  eggs, 
five  of  which  are  to  be  well  beaten,  and  the  whole  mixed  to- 
gether; drop  on  tins  a  spoonful  in  a  place,  and  bake  in  a  very 
hot  oven,  twenty  or  thirty  minutes.  It  will  make  two  dozen.  For 
the  cream  boil  a  pint  of  new  milk,  stirring  in,  beaten  together, 
two  eggs  with  one  cup  of  sugar,  and  not  quite  a  cup  of  flour; 
boil  a  little,  stirring  briskly;  when  cool  flavor  with  lemon;  open 
the  cakes  at  the  side  with  a  sharp  knife  and  pour  in  the  cream. 

White    Mountain    Cake. 

One  pound  sugar,  one  pound  flour,  half  pound  butter,  six 
eggs,  one  large  cup  of  milk,  two  teaspoonfuls  cream  of  tartar, 
one  of  soda,  juice  of  a  lemon.  Beat  yolks  and  whites  together 
first,  then  the  sugar,  beat  the  butter  in  a  separate  dish  and  then 
add  to  the  other.  Take  the  milk,  divide,  and  put  soda  in  one-half 
and  cream  of  tartar  in  the  other;  just  before  you  put  in  the 
oven  put  both  milks  together.  Bake  one  hour;  mix  the  flour 
in  after  the  butter. 

Cocoa   Cookies. 

Two  cups  of  sugar,  one  of  butter,  two  eggs,  half  a  grated 
cocoanut,  with  flour;  roll  thin  and  bake. 

Sour    Milk    Cake. 

One  cup  of  sour  milk,  one  cup  -of  sugar,  one-half  cup  of 
butter,  two  cups  of  flour,  one  egg,  one  level  teaspoonful  of  soda, 
half  cup  of  raisins,  chopped  and  spiced  to  taste. 

Fried    Cake. 

One  cup  of  sugar,  one  cup  of  sweet  milk,  one  teaspoonful  of 
cream  of  tartar,  half  teaspoonful  of  soda;  add  spice  to  suit  the 
taste;  mix  in  some  flour  and  fry  in  lard. 

109 


Jelly    Roll. 

. 

Three  eggs,  one  cup  of  sugar,  one  teaspoonful  of  cream  of 
tartar,  one-half  teaspoonful  of  soda,  one  cup  of  flour;  pour  it 
thin  into  a  baking  pan;  bake  slowly;  spread  jelly  over  it  and 
roll  it  up;  wrap  it  in  a  cloth. 

One-Egg  Cake. 

One  and  one-third  cups  of  flour,  one-third  cup  of  sweet  milk, 
one  cup  of  sugar,  one  tablespoonful  of  melted  butter,  one  egg 
and  two  tablespoonfuls  of  baking  powder. 

Coffee   Cake. 

One  cup  brown  sugar,  one  cup  molasses,  one-half  cup  each 
butter  and  lard,  one  cup  cold  coffee,  two  eggs,  one  tablespoonful 
cinnamon,  and  one  of  cloves,  one  grated  nutmeg,  one  teaspoon- 
ful soda,  flour,  one  pound  each  of  currants  and  raisins. 

Ginger  Cookies. 

One  cup  of  sugar,  one  cup  molasses,  one  cup  of  lard,  two- 
thirds  cup  of  boiling  water,  one  egg,  one  teaspoonful  cream  of 
tartar,  one  tablespoonful  ginger,  one  tablespoonful  soda,  one 
teaspoonful  salt. 

Aunt  Carrie's  Snowflake  Cake. 

Three  eggs,  one  cup  and  a  half  sugar,  half  cup  butter,  half 
cup  milk,  half  teaspoonful  of  soda,  one  teaspoonful  cream  of 
tartar,  two  cups  flour,  whites  of  two  eggs,  half  cup  of  sugar, 
beaten  together.  Bake  in  jelly  cake  tins,  frost  each  layer  and 
sprinkle  with  grated  cocoanut. 

Soft    Gingerbread. 

One  tablespoonful  butter,  one  tablespoonful  ginger,  one-half 
cup  brown  sugar,  two  cups  molasses,  two  cups  water  or  sour 
milk,  one  and  a  half  teaspoonfuls  soda;  do  not  stir  very  long; 
bake  in  a  moderate  oven. 

Molasses   Cookies. 

Take  two  cups  of  molasses,  one  cup  of  sugar,  two  cups  of 
butter,  four  teaspoonfuls  of  alum,  put  in  two  cups  of  boiling 
water,  four'  teaspoonfuls  of  soda  and  flour  enough  to  roll  out. 

Gelatine    Frosting. 

One  teaspoonful  gelatine,  two  tablespoonfuls  of  cold  water; 
when  the  gelatine  is  soft,  one  tablespoonful  of  hot  water.  When 
entirely  dissolved,  add  one  cup  of  powdered  sugar,  and  beat 

110 


it  while  it  is  yet  warm,  until  white  and  light;   lemon  to  taste. 
This  frosts  one  sheet  of  cake. 

Lemon   Cake. 

One  cup  butter,  three  cups  sugar,  four  cups  flour,  one  cup 
milk,  five  eggs,  one  teaspoonful  soda,  juice  and  rind  of  one 
lemon. 

Newport  or  Lunch  Cake. 

One  quart  sifted  flour,  two  teaspoonfuls  of  cream  of  tartar 
mixed  through  it,  one-half  cup  of  sugar,  two  eggs,  two  table- 
spoonfuls  of  lard,  one  cup  of  sweet  milk;  lastly  dissolve  one 
teaspoonful  of  soda  in  a  little  hot  water;  mix  and  bake  in  a 
hot  oven  from  twenty  to  twenty-five  minutes. 

Scotch    Cake. 

Flour,  one  and  a  half  pounds;  powdered  sugar,  three-fourths 
of  a  pound;  butter,  three-fourths  of  a  pound;  lard,  one-fourth 
of  a  pound.  Warm  your  flour  and  sugar  together,  then  whip 
butter  and  lard  to  a  cream,  and  mix  with  the  flour  and  sugar. 
It  will  be  in  crumbs  which  must  be  pressed  together  with  the 
hands  into  small  cakes  and  laid  on  a  paper  (without  buttering) 
on  a  sheet  tin.  Sprinkle  a  few  comfits  on  top  before  baking. 

Mother's    Raised    Biscuit. 

Scald  one  quart  of  milk;  into  this,  while  hot,  put  a  piece 
of  butter  the  size  of  an  egg;  when  cold,  add  one  egg,  a  teacupful 
of  baker's  yeast,  or  home-made;  thicken  with  sifted  flour  to  a 
batter  as  thick  as  muffin  batter;  let  rise,  mold,  rise  again  bake 
quickly. 

Fig    Cake. 

Two  cups  of  sugar,  one  of  butter,  one  of  cold  water,  with 
a  teaspoonful  of  soda  dissolved  in  it;  three  cups  of  raisins, 
chopped  fine,  cinnamon  and  nutmeg,  four  eggs,  one  pound  of 
figs;  use  the  figs  whole,  covering  them  well  with  the  cake 
to  prevent  burning;  bake  in  layers,  frosting  between  each  layer. 
Make  as  stiff  as  pound  cake;  cut  with  a  very  sharp  knife  to 
prevent  crumbling.  This  receipt  makes  two  loaves. 

Queen's    Cake. 

One  pound  of  sugar,  three-fourths  of  a  pound  of  butter,  eight 
eggs,  beaten  separately,  one  pound  of  flour,  one  heaping  tea- 
spoonful  of  baking  powder,  one  wineglass  of  cherry  bounce,  two 
cups  of  currants. 

Ill 


Chocolate  Cake. 

Two  cups  of  sugar,  one-half  cup  of  butter,  whites  of  three 
eggs,  one  cup  of  milk,  two  and  three-fourths  cups  of  flour,  three 
teaspoonfuls  of  baking  powder;  bake  on  jelly  tins;  whites  of 
two  eggs,  well  beaten,  with  not  quite  a  cup  of  pulverized  sugar, 
add  six  tablespoonfuls  of  grated  German  sweet  chocolate,  and 
two  teaspoonfuls  of  vanilla;  spread  the  cakes. 

Black    Cake. 

Two  pounds  of  currants,  two  pounds  of  raisins  (after  wash- 
ing both  currants  and  raisins,  when  they  are  dry,  dredge  with 
flour),  one  large  spoonful  of  ground  cinnamon,  one  large  spoon- 
ful of  ground  mace,  four  nutmegs,  one  gill  of  molasses,  one  gill 
of  brandy,  one  gill  of  rose  water,  if  you  choose;  sift  one  pound 
of  flour  into  one  pan,  and  one  pound  of  sugar  into  another,  add 
to  the  sugar  three-quarters  of  a  pound  of  butter  and  stir  to  a 
cream;  beat  six  eggs  light  and  stir  into  the  butter  and  sugar 
alternately  with  the  flour;  then  add  by  degrees  fruit,  spice 
and  liquors,  and  stir  hard;  bake  in  a  moderate  oven  about 
four  hours;  let  it  remain  in  the  oven  to  cool. 

Rice    Cake. 

One  pound  of  ground  rice,  one  of  sugar,  half  pound  of  butter, 
six  eggs;  flavor  with  lemon  or  vanilla,  or  to  suit  taste. 

Fruit    Cake. 

One  cup  of  molasses,  one  pound  flour,  one  of  sugar,  three- 
fourths  of  a  pound  of  butter,  two  pounds  of  seeded  raisins,  three 
of  currants,  one  of  citron,  half  a  pound  of  blanched  almonds, 
half  an  ounce  of  mace,  one  wineglass  brandy,  ten  eggs;  cream 
the  sugar  and  butter,  add  the  eggs,  beaten  separately;  stir  in  the 
flour,  brandy,  spices  and  then  the  fruit. 

Strawberry  Short  Cake. 

One  quart  of  flour,  sifted,  one  teaspoonful  of  salt,  two  tea- 
spoonfuls  of  cream  of  tartar,  a  piece  of  butter  the  size  of  an 
egg;  rub  it  in  the  flour  well;  dissolve  one  teaspoonful  of  soda 
in  a  tablespoonful  of  water,  and  put  the  soda  water  in  two  cups 
of  milk;  bake  in  a  quick  oven;  take  three  pints  of  berries,  press 
half,  and  then  put  the  other  berries  in;  save  some  of  the  juice, 
and  mix  some  sugar  with  it;  split  the  cake,  butter  it,  and  lay 
the  mixture  between.  Peaches  cut  up,  sugared,  and  mixed  with 
a  little  cream  or  milk,  or  oranges  cut  up,  with  sugar,  and  laid 
between  the  cake,  are  also  very  nice. 

112 


Raised    Cake. 

Three  cups  of  new  milk,  one  cup  of  yeast,  two  cups  of  sugar; 
work  it  into  a  stiff  batter  with  flour,  let  it  rise  over  night;  in 
the  morning  put  in  one  and  a  half  cups  of  butter,  one  more  cup  of 
sugar,  one  teaspoonful  of  soda  dissolved  in  milk,  put  in  spices 
and  raisins  as  long  as  you  can  stir  it  with  a  spoon. 

Cold    Water    Pound    Cake. 

Half  a  cup  of  butter,  two  cups  of  sugar,  three  eggs,  one 
cup  of  cold  water,  three  pounds  of  flour,  one  teaspoonful  cream 
of  tartar,  one-half  teaspoonful  soda. 

Orange  Cake. 

One  cup  white  sugar,  one  small  half  cup  butter,  two  cups 
flour,  one-half  cup  cold  water,  five  eggs — Whites  of  four  only, 
two  teaspoonfuls  baking  powder,  juice  and  rind  of  one  orange; 
bake  like  jelly  cake;  frost  each  layer,  make  frosting  of  the  re- 
maining white. 

Cornstarch  Cake. 

Half  pound  cornstarch,  half  pound  wheat  flour,  six  eggs, 
half  pound  butter,  one  pound  sugar,  one  small  cup  sweet  milk, 
two  teaspoonfuls  baking  powder. 

Wedding  Cake. 

One  pound  of  butter,  one  pound  of  sugar,  nine  eggs,  one 
pound  of  'flour,  three  pounds  of  currants,  two  pounds  of  stoned 
raisins,  one-half  teacup  of  wine  or  brandy,  from  one-half  to 
three-quarters  pound  of  citron,  one  grated  nutmeg,  some  mace 
and  cinnamon;  rub  the  butter  and  sugar  together;  when  light, 
add  first  the  yolks  and  then  the  whites  of  the  eggs — the  yolks 
and  whites  of  the  eggs  to  be  beaten  separately — then  put  in 
nearly  all  your  flour,  keeping  out  just  enough  to  dust  your 
raisins  and  cement  them;  cut  your  citron  in  such  slices  as 
you  like,  and  put  in  as  you  put  the  cake  in  the  pan;  after 
mixing  your  fruit  in  the  cake  grease  a  four-quart  pan  carefully, 
line  it  with  clean  straw  paper,  a  little  butter  on  the  paper; 
put  your  cake  in  and  bake,  in  not  too  quick  an  oven,  for  it 
burns  easily.  After  it  is  baked  take  it  out  of  the  pan,  paper  and 
all,  and  let  it  cool.  The  next  day,  to  keep  it  fresh  and  moist, 
put  it  back  in  the  pan,  or  in  a  tin  cake-box,  and  keep  it  tightly 
covered. 

Gingerbread    Nuts. 

One  pound  of  sugar,  two  pounds  of  molasses,  three-quarters 
of  a  pound  of  butter,  four  pounds  of  flour,  four  ounces  of  ginger, 

113 


one  ounce  of  allspice,  two  spoonfuls  of  coriander  seed,  some 
candied  orange  peel;  two  spoonfuls  of  brandy,  yolks  of  four 
eggs.  Mix  the  sugar,  molasses  and  butter,  and  melt  all  together; 
then  stir  in  the  flour,  ground  ginger,  allspice,  coriander  seed,  and 
the  orange  peel,  cut  very  small;  mix  all  into  a  paste  with  the 
eggs  well  beaten,  and  the  brandy  and  make  them  into  nuts  or 
cakes. 

Ginger  Snaps. 

Work  a  quarter  of  a  pound  of  butter  into  a  pound  of  fine 
flour,  then  mix  it  with  a  half  pound  of  molasses,  a  quarter  of 
a  pound  brown  sugar  and  one  tablespoonful  each  of  ginger 
and  caraway  seeds.  Work  it  all  well  together,  and  form  it 
into  cakes  not  larger  than  a  crown  piece;  place  them  on  a 
baking  tin  in  a  moderate  oven,  when  they  will  be  dry  and  crisp. 

Brown    Bread    Biscuits. 

One  pound  of  coarse  graham  flour,  two  ounces  of  butter 
and  a  little  water.  Make  the  butter  and  water  boiling  hot,  add 
it  to  the  flour,  keeping  it  very  firm.  Roll  the  biscuits  out, 
not  too  thin,  and  bake  them  in  a  rather  quick  oven. 

Lemon     Biscuits. 

Dry  well  before  the  fire  a  pound  and  a  half  of  flour,  rub 
into  it  a  quarter  of  a  pound  of  butter  as  fine  as  possible,  mix 
with  it  a  pound  and  a  half  of  loaf  sugar,  pounded,  and  the  peel 
of  three  lemons,  chopped  very  fine.  Well  beat  two  eggs,  add 
to  them  the  juice  of  two  lemons,  and  stir  thoroughly.  Put  the 
mixture  into  the  flour,  and  mix  all  well  together,  till  you  have 
a  stiff  paste;  roll  it  out  to  the  thickness  of  a  penny  piece,  and 
divide  it  into  biscuits  with  a  paste  cutter;  bake  them  on  a  tin. 
These  biscuits  should  be  kept  in  a  tin  box  near  the  fire  till 
wanted,  as  they  are  apt  to  give. 

Ginger    Biscuits. 

Eight  ounces  of  flour,  four  ounces  of  butter,  four  ounces 
of  loaf  sugar;  yolks  of  three  eggs  and  some  ground  ginger.  Beat 
the  butter  to  a  cream  before  the  fire,  add  the  flour  by  degrees, 
then  the  sugar,  pounded  and  sifted  and  a  flavoring  to  taste  of 
ground  ginger,  and  mix  the  whole  with  the  yolks  of  three  well- 
beaten  eggs.  When  thoroughly  mixed,  drop  the  biscuit  mix- 
ture on  buttered  paper,  a  sufficient  distance  from  each  other 
to  allow  the  biscuits  to  spread,  and  bake  them  a  light  color 
in  a  rather  slow  oven. 

114 


Plain    Biscuits. 

One  pound  of  flour,  half  a  pint  of  milk,  two  ounces  and  a 
half  of  fresh  butter.  Dissolve  the  butter  in  the  milk  made  warm, 
but  not  hot,  and  stir  it  into  the  flour  to  make  a  firm  paste, 
roll  it  out  thin  with  a  plain  tin  shape  or  a  tumbler;  prick  each 
biscuit  and  bake. 


PRESERVES   AND    PICKLES. 

Gooseberry    Jam. 

Three  pounds  of  loaf  sugar,  six  pounds  of  rough  red  goose- 
berries. Pick  off  the  stalks  and  buds  from  the  gooseberries  and 
boil  them  carefully  but  quickly  for  rather  more  than  half  an 
hour,  stirring  continually;  then  add  the  sugar  pounded  fine,  and 
boil  the  jam  quickly  for  half  an  hour,  stirring  it  all  the  time 
to  prevent  its  sticking  to  the  preserving  pan.  When  done  put 
it  into  pots,  cover  it  with  brandy  paper,  and  secure  it  closely 
down  with  paper  moistened  with  the  white  of  an  egg. 

To  Preserve  Cherries. 

One  pound  of  sugar  to  every  pound  of  cherries;  and  three 
tablespoonfuls  of  red  currant  juice.  Lay  some  pounded  sugar 
at  the  bottom  of  the  preserving  pan,  and  place  some  cherries 
on  it,  then  another  layer  of  sugar,  then  of  cherries,  repeating 
this  until  all  are  in,  leaving  out  a  little  of  the  sugar  to  stew 
in  as  they  boil;  add  three  spoonfuls  of  currant  juice  to  each 
pound  of  fruit,  and  set  it  over  a  clear  fire.  Boil  them  quickly, 
shaking  them  round  frequently  to  prevent  their  burning,  but 
do  not  stir  them.  Take  off  the  scum  as  it  rises,  and  when 
the  syrup  is  thick  and  they  look  clear,  put  them  into  pots,  and 
when  cold,  cover  them  over. 

To    Bottle   Cherries. 

Have  ready  some  wide  mouthed  bottles  quite  clean  an'', 
dry;  cut  each  cherry  from  the  stalk  into  the  bottle,  be  sure 
not  to  pull  them  off.  To  every  bottle  of  cherries  put  three 
ounces  of  powdered  sugar,  then  tie  them  tightly  over  with 
bladder.  After  drawing  the  bread,  leave  the  oven  door  open. 
About  9  o'clock  at  night  put  in  the  bottles  and  close  the  oven 
door.  Take  them  out  the  first  thing  in  the  morning  and  put 
them  in  a  dry  place  for  use. 

115 


Apple    Marmalade. 

Take  a  peck  of  apples,  full  growth,  but  not  the  least  ripe, 
of  all  or  any  sort;  quarter  them  and  take  out  the  cores,  but 
do  not  pare  them;  put  them  into  preserving  pan  with  one 
gallon  of  water,  and  let  them  boil  moderately  until  you  think 
the  pulp  will  run,  or  suffer  itself  to  be  squeezed  through  a 
cheese  cloth,  only  leaving  the  peels  behind.  Then  to  each  quart 
of  pulp  add  one  pound,  good  weight,  of  loaf  sugar,  either  broken 
in  small  pieces  or  pounded,  and  boil  it  all  together  for  half 
an  hour  and  ten  minutes,  keeping  it  stirred;  then  put  it  into 
pots,  the  larger  the  better,  as  it  keeps  longer  in  a  large  body. 

Rules  to  be  Observed   in    Pickling. 

Procure  always  the  best  vinegar.  The  success  of  your 
pickles  depends  on  the  goodness  of  your  vinegar.  Use  glass 
bottles  for  your  pickles;  if  earthen  jars,  they  must  be  unglazed, 
as  the  vinegar  acting  upon  the  glaze  produces  a  mineral  poison. 
Use  saucepans  lined  with  earthenware,  or  stone  pipkins  to  boil 
your  vinegar  in.  If  you  are  compelled  to  use  tin,  do  not  let  your 
vinegar  remain  in  one  moment  longer  than  actually  necessary. 
Employ  also  wooden  knives  and  forks  in  the  preparation  of  your 
pickles.  Fill  the  jars  three  parts  full  with  the  articles  to  be 
pickled,  and  then  fill  the  bottle  or  jar  with  vinegar.  When 
greening,  keep  the  pickles  covered  down,  as  the  evaporation  of 
the  steam  will  injure  the  color. .  A  little  nut  of  alum  may  be 
added  to  crisp  pickles,  but  it  should  be  very  small  in  proportion 
to  the  quantity  or  it  will  give  a  disagreeable  flavor. 

To    Pickle    Mushrooms. 

Gather  some  mushroom  buttons,  wipe  them  very  clean  with 
a  piece  of  flannel  dipped  in  vinegar,  then  put  them  into  an 
iron  saucepan  with  pepper,  salt,  two  or  three  cloves  and  a  very 
little  mace  pounded;  let  them  stew  over  the  fire,  and  after 
they  have  produced  a  great  deal  of  liquor,  let  them  stand  by 
the  fire  until  they  have  consumed  all  that  liquor  up  again;  but 
the  saucepan  must  be  shaken  now  and  then  to  prevent  their 
sticking  to  the  bottom.  Put  them  into  large  nosed  bottles,  and 
pour  cold  vinegar  that  has  been  boiled  over  them,  and  then  cork 
them  up.  They  will  keep  for  seven  years.  If  the  vinegar  should 
dry  away,  add  a  little  more.  Should  they  be  wanted  to  put 
over  a  broiled  fowl  or  veal  cutlets,  take  a  few  out  of  the  bottle 
and  pour  some  boiling  water  over  them  to  take  off  the  sourness, 
then  put  them  immediately  over  the  cutlets. 

116 


To  Pickle  Onions. 

Take  some  nice  onions,  peel  and  throw  them  into  a  stew- 
pan  of  boiling  water;  set  them  over  the  fire,  and  let  them  re- 
main until  quite  clear;  then  take  them  out  quickly,  and  lay  them 
between  two  cloths  to  dry.  Boil  some  vinegar  with  the  ginger 
and  whole  pepper,  and  when  cold  pour  it  over  the  onions  in  glass 
jars,  and  tie  them  closely  over. 

Pickled    Peaches. 

Nine  pounds  peaches,  three  pounds  sugar,  three  quarts  good 
cider  vinegar.  Peel  the  peaches,  put  two  cloves  in  each  peach, 
then  put  them  with  the  sugar  and  vinegar  in  a  porcelain 
lined  kettle;  cook  from  five  to  ten  minutes.  Add  a  little  whole 
allspice. 

Sweet  Tomato  Pickles. 

Eight  pounds  peeled  tomatoes,  four  of  powdered  sugar,  cin- 
namon, cloves  and  allspice,  each  one  ounce.  Boil  one  hour,  and 
then  add  a  quart  of  boiling  vinegar. 

Pickled   Cucumbers. 

To  a  gallon  of  water  add  a  quart  of  salt,  put  in  the  cucum- 
bers, and  let  them  stay  over  night.  In  the  morning  wash  them 
out  of  the  brine  and  put  them  carefully  into  a  stone  jar.  Boil 
a  gallon  of  vinegar,  put  it  in  while  cold,  quarter  of  a  pound 
of  cloves,  and  a  tablespoonful  of  alum;  when  it  boils  hard  skim 
it  well  and  turn  over  the  cucumbers.  In  a  week  they  will  be 
fit  for  use. 

Green  Pickles  for  Daily  Use. 

A  gallon  of  vinegar,  three-quarters  of  a  pound  of  salt,  quarter 
pound  of  ginger,  an  ounce  of  mace,  quarter  ounce  of  cayenne 
pepper,  and  an  ounce  of  mustard  seed,  simmered  in  vinegar,  and 
when  cold  put  in  a  jar.  You  may  throw  in  fresh  vegetables  when 
you  choose. 

Tomato    Soy. 

To  one  peck  of  grene  tomatoes,  sliced  thin,  add  one  pint  of 
salt;  stand  twenty-four  hours;  strain,  and  put  on  the  fire  with 
twelve  raw  onions,  an  ounce  of  black  pepper,  one  ounce  of  all- 
spice, quarter  of  a  pound  of  ground  mustard,  half  a  pound  of 
white  mustard  seed,  and  a  little  cayenne  pepper.  Cover  with 
vinegar  and  boil  till  as  thick  as  jam,  stirring  occasionally  with 
a  wooden  spoon,  to  prevent  burning. 

117 


Mock    Capers. 

Take  green  nasturium  seeds  when  they  are  full  grown,  but 
not  yellow;  dry  for  a  day  in  the  sun;  then  put  them  in  jars  and 
cover  with  boiling  vinegar,  spiced,  and  when  cool  cork  closely. 
Fit  for  use  in  six  weeks. 

Pepper  Catsup. 

Fifty  pods  of  large  red  peppers,  with  the  seeds.  Add  a 
pint  of  vinegar,  and  boil  until  the  pulp  will  mash  through 
a  sieve.  Add  to  the  pulp  a  second  pint  of  vinegar,  two  spoonfuls 
of  sugar,  cloves,  mace  spice,  onions  and  salt.  Put  all  in  a  ket- 
tle, and  boil  to  a  proper  consistency. 

Pickled  Red  Cabbage. 

Cut  the  cabbage  in  thin  slices,  spread  it  on  a  sieve  and 
sprinkle  it  with  salt;  let  it  drain  for  twenty-four  hours,  dry  it, 
pack  it  in  pickle  jars,  fill  them  with  cold  vinegar,  put  in  spice 
to  taste,  and  tie  the  jars  up  firmly.  Open  the  jars  in  a  few  days 
and  if  the  cabbage  has  shrunk,  fill  up  with  vinegar. 

Pickled  Green  Tomatoes. 

Let  the  tomatoes  stand  in  salt  and  water  for  twelve  hours. 
Then  stick  four  or  five  cloves  in  each  one,  and  pour  boiling 
vinegar  over  them.  Place  them  in  a  jar  and  set  them  in  a  cool 
place. 

Spiced  Currants. 

Five  pounds  of  currants,  two  pounds  sugar,  one  pint  vinegar, 
one  tablespoonful  each  of  salt,  pepper,  cinnamon  and  cloves, 
mash  well  together  and  boil  twenty  minutes. 

Tomato    Catsup. 

Cut  the  tomatoes  in  two  and  boil  for  half  an  hour,  then 
press  through  a  hair  sieve  and  add  spices  in  the  proportion  given 
below,  after  which  boil  for  about  three  hours  over  a  slow  fire. 
Remove  from  the  fire,  turn  it  out,  and  let  it  stand  till  next  day, 
when  you  must  add  half  a  pint  of  vinegar  for  each  peck  of 
tomatoes.  For  every  like  amount  of  the  vegetable,  add,  while 
boiling,  one-eighth  of  an  ounce  of  red  and  one-quarter  of  an 
ounce  of  black  pepper,  half  an  ounce  each  of  mace,  allspice  and 
cloves,  and  two  ounces  of  mustard — all  finely  powdered.  Salt 
to  suit,  and  put  in  a  little  ginger,  and  essence  of  celery,  if  you 
so  desire.  Bottle,  seal  the  corks  and  keep  in  a  dark  place. 

Pickled    Pears. 

Ten  pounds  of  pears,  three  pounds  of  light  brown  sugar,  one 
quart  of  vinegar,  one  ounce  of  cinnamon,  one  ounce  of  cloves 

118 


(ground),  one-quarter  pound  of  citron;  put  all  in  together  and 
boil  until  the  pears  are  tender,  skim  the  pears  out  and  let  the 
syrup  boil  half  an  hour  longer. 

French     Mustard. 

Take  a  quarter  of  a  pound  of  best  yellow  mustard,  pour 
over  it  half  a  pint  each  of  water  and  vinegar.  Add  a  pinch 
of  salt  and  a  piece  of  calamus  root  the  size  of  a  pea.  Put  it  on 
the  fire  and  when  it  boils  add  a  tablespoonful  of  flour,  let  it  boil 
twenty  minutes,  stirring  it  constantly.  Just  before  taking  it  off 
stir  in  a  teaspoonful  of  sugar  or  honey.  When  cool,  put  it  into 
bottles  and  cork  tightly. 

Chow-Chow. 

A  peck  of  tomatoes,  two  quarts  of  green  peppers,  half  a 
peck  of  onions,  two  cabbages  cut  as  for  slaw,  and  two  quarts  of 
mustard  seed.  Have  a  large  firkin,  put  in  a  layer  of  sliced  toma- 
toes, then  one  of  onions;  next  one  of  peppers,  lastly  cabbage; 
sprinkle  over  some  of  the  mustard  seed,  repeat  the  layers  again 
and  so  on  until  you  have  used  up  the  above  quantity.  Boil  a 
gallon  of  vinegar  with  a  bit  of  alum,  two  ounces  of  cloves  and 
two  of  allspice  tied  in  a  little  bag  and  boiled  with  the  vinegar, 
skim  it  well  and  turn  into  the  firkin.  Let  it  stand  twenty-four 
hours,  then  pour  the  whole  into  a  large  kettle  and  let  it  boil 
five  minutes;  turn  into  the  firkin  and  stand  away  for  future  use. 

Preserved    Apples. 

Core  and  pare  a  dozen  good-sized  apples,  and  cut  into  eighths, 
make  a  syrup  of  a  pound  of  sugar  to  half  a  pint  of  water;  let  it 
boil,  and  then  put  in  as  much  apple  as  can  be  boiled  without 
breaking;  remove  them  carefully  when  tender;  after  all  are 
done,  add  a  little  more  sugar,  boil  a  few  minutes,  flavor  with 
lemon  and  pour  over  the  apples. 

Preserved  Pineapple. 

A  pound  of  sugar  to  a  pound  of  pineapple;  put  the  slices  in 
water,  and  boil  a  quarter  of  an  hour;  then  remove  them  and 
add  the  sugar  to  the  water;  put  in  the  apple  and  boil  fifteen 
minutes.  Boil  the  syrup  till  thick. 

Apple  Jam. 

Core  and  pare  a  good  quantity  of  apples,  chop  them  well,  al- 
low equal  weight  of  apples  and  sugar,  make  a  syrup  of  your 

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sugar  by  adding  a  little  water,  boiling  and  skimming  well,  then 
throw  in  some  grated  lemon  peel  and  a  little  white  ginger  with 
the  apples;  boil  until  the  fruit  looks  clear. 

Green    Gage    Jam. 

Rub  rips  green  gages  through  a  sieve,  put  all  the  pulp  into  a 
pan  with  an  equal  weight  of  loaf  sugar  pounded  and  sifted.  Boil 
the  whole  till  sufficiently  thick,  and  put  into  pots. 

Preserved  Lemon  Peel. 

Make  a  thick  syrup  of  white  sugar,  chop  the  lemon  peel  fine 
and  boil  it  in  the  syrup  ten  minutes;  put  in  glass  tumblers  and 
paste  paper  over.  A  teaspoonful  of  this  makes  a  loaf  of  cake, 
or  a  dish  of  sauce  nice. 

To  Crystalize   Fruit. 

Pick  out  the  finest  of  any  kind  of  fruit,  leave  on  their  stalks, 
beat  the  whites  of  three  eggs  to  a  stiff  froth,  lay  the  fruit  in  the 
beaten  egg  with  the  stalks  upward,  drain  them  and  beat  the  part 
that  drips  off  again,  select  them  out  one  by  one  and  dip  them 
into  a  cup  of  finely  powdered  sugar,  cover  a  pan  with  a  sheet  of 
fine  paper,  place  the  fruit  inside  of  it  and  put  it  in  an  over  that 
is  cooling;  when  the  icing  on  the  fruit  becomes  firm  pile  them 
on  a  dish  and  set  them  in  a  cool  place. 

Preserved  Tomatoes. 

A  pound  of  sugar  to  a  pound  of  tomatoes.  Take  six  pounds 
of  each;  the  peel  and  puice  of  four  lemons  and  a  quarter  of  a 
pound  of  ginger  tied  up  in  a  bag;  put  on  the  side  of  the  range 
and  boil  slowly  for  three  hours. 

Cider  Apple   Sauce. 

Take  a  porcelain  lined  kettle,  fill  it  with  rich,  sweet  cider, 
boil  more  than  half  way,  then  empty  into  stone  pot.  Have  ready 
sweet  apples,  pared  and  quartered,  fill  the  kettle  with  them,  pour 
on  part  of  the  cider,  cover  and  let  them  stew  until  the  apples  are 
done,  add  the  rest  of  the  cider  and  a  little  sugar,  and  stir  until 
quite  thick.  It  is  better  to  boil  it  several  hours,  as  the  longer 
it  is  boiled  the  longer  it  can  be  kept;  while  boiling  add  spice  to 
taste. 

Preserved   Strawberries. 

Pick  off  all  the  stems,  and  to  very  quart  of  fruit  add  a  quart 
of  sugar;  mix  well  with  the  sugar  and  put  them  over  a  slow  fire 

120 


till  the  syrup  commences  to  form,  then  put  them  over  a  hot  fire 
and  let  them  boil  quickly  for  fifteen  minutes,  skimming  it  well. 
Put  them  boiling  hot  into  stone  jars,  seal  up  tightly. 

To  Preserve  Green  Gooseberries  Whole. 
To  one  pound  of  gooseberries  allow  one  pound  and  a  half  of 
double  refined  sugar,  and  one  pint  and  a  half  of  water.  Pick  off 
the  black  eye,  but  not  the  stalk,  from  the  largest  green  goose- 
berries you  can  procure,  and  set  them  over  the  fire  to  scald, 
taking  care  they  do  not  boil.  When  they  are  tender,  take  them 
out,  and  put  them  into  cold  water.  Then  clarify  a  pound  and  a 
half  of  sugar  in  a  pint  and  a  half  of  water,  and  when  the  syrup  is 
cold  put  the  gooseberries  singly  into  your  preserving  pan,  add 
the  syrup,  and  set  them  over  a  gentle  fire.  Let  them  boil 
slowly,  but  not  quick  enough  to  break  them.  When  you  perceive 
the  sugar  has  entered  them,  take  them  off,  cover  them  with  white 
paper  and  let  them  stand  all  night.  The  next  day  take  out  the 
fruit  and  boil  the  syrup  until  it  begins  to  be  ropy.  Skim  it  well, 
add  it  to  the  gooseberries,  and  set  them  over  a  slow  fire  to  sim- 
mer till  the  syrup  is  thick.  Then  take  them  out.  Set  them  to 
cool,  and  put  them  with  the  syrup  into  pots.  Cover  them  over, 
and  keep  them  in  a  dray  place. 

Strawberry  Jam. 

To  six  pounds  of  strawberries  allow  three  pounds  of  sugar. 
Procure  some  fine  scarlet  strawberries,  strip  off  the  stalks  and 
put  them  into  preserving  pan  over  a  moderate  fire,  boil  them  for 
half  an  hour,  keeping  them  constantly  stirred.  Break  the  sugar 
into  small  pieces  and  mix  them  with  the  strawberries  after  they 
have  been  removed  from  the  fire.  Then  place  it  again  over  the 
fire,  and  boil  it  for  another  half  an  hour  very  quickly.  Put  it 
into  pots,  and  when  cold  cover  it  over  with  brandy  papers  and 
a  piece  of  paper  moistened  with  the  white  of  an  egg  over  the 
tops. 

Raspberry  Jam. 

To  every  pound  of  raspberries  use  the  same  weight  of 
sugar,  but  always  boil  the  fruit  well  before  you  add  the  sugar 
to  it,  as  that  will  make  it  a  better  color.  Put  the  fruit  in  a 
preserving  pan,  mashing  it  well  with  a  long  wooden  spoon.  After 
boiling  it  a  few  minutes,  add  the  same  quantity  of  sugar  as  fruit, 
boiling  it  half  an  hour,  keeping  it  well  stirred.  When  done,  and 
sufficiently  reduced,  fill  the  jars,  and  when  cold  ocver  them  over 
with  white  paper  moistened  with  white  of  an  egg. 

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Rhubarb   Marmalade. 

To  one  pound  of  loaf  sugar,  one  pound  and  a  half  of  rhubarb 
stalks,  peel  of  half  a  large  lemon,  a  quarter  of  an  ounce  of  bitter 
almonds. 

Cut  the  rhubarb  stalks  into  pieces  about  two  inches  long  and 
put  them  into  a  preserving  pan  with  the  loaf  sugar  broken  small, 
the  peel  of  the  lemon  cut  thin,  and  the  almonds  blanched  and 
divided.  Boil  the  whole  well  together,  put  it  into  pots  and 
cover  it  as  directed  for  other  preserves. 

To   Preserve   Plums. 

To  every  pound  of  fruit  allow  three-quarters  of  a  pound  of 
sugar.  Divide  the  plums,  take  out  the  stones,  and  put  the  fruit 
on  a  dish  with  pounded  sugar  strewed  over;  the  next  day  put 
them  into  a  preserving  pan  and  let  them  simmer  gently  by  the 
side  of  the  fire  for  about  thirty  minutes,  then  boil  them  quickly, 
removing  the  scum  as  it  rises,  and  keep  them  constantly  stirred, 
or  the  jam  will  stick  to  the  bottom  of  the  pan.  Crack  the  stones 
and  add  the  kernels  to  the  preserve  when  it  boils. 

To  Preserve   Lettuce  Stalks. 

Cut  into  pieces  of  about  three  inches  in  length  some  stacks 
of  large  lettuce,  and  soak  them  in  cold  water  for  ten  minutes, 
washing  them  very  clean.  Put  a  pound  and  a  half  of  sugar  into 
a  preserving  pan  with  six  pints  of  water  and  three  large  des- 
sertspoonfuls of  ground  ginger.  Set  it  over  a  clear  fire  to  boil 
for  twenty-five  minutes,  then  pour  it  into  a  deep  dish  to  remain 
all  night.  The  next  day  repeat  the  boiling  for  half  an  hour;  do 
this  for  five  or  six  days,  and  then  drain  them  free  from  moisture 
on  a  sieve  reversed.  Make  a  rich  syrup  of  sugar,  water,  and 
three  ounces  of  whole  ginger,  just  bruised;  put  the  lettuce  again 
into  a  preserving  pan,  pour  the  syrup  over  them,  and  boil  them 
several  times  until  the  stalks  become  clear,  taking  care  the 
syrup  is  sufficiently  strong  of  the  ginger. 

Blackberry  Jam. 

Crush  a  quart  of  fully  ripe  blackberries  with  a  pound  of  the 
best  loaf  sugar  pounded  very  fine,  put  it  into  a  preserving  pan, 
and  set  it  over  a  gentle  fire  until  thick,  add  a  glass  of  brandy, 
and  stir  it  again  over  the  fire  for  about  a  quarter  of  an  hour; 
then  put  it  into  pots  and  when  cold  tie  them  over. 

Black  Currant  Jam. 

Gather  the  currants  when  they  are  thoroughly  ripe  and  dry, 
and  pick  them  from  the  stalks.  Bruise  them  lightly  in  a  large 

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bowl,  and  to  every  pound  of  fruit  put  three-quarters  of  a  pound 
of  finely  beaten  loaf  sugar;  put  the  sugar  and  fruit  into  a  pre- 
serving pan  and  boil  them  from  three-quarters  to  one  hour, 
skimming  as  the  scum  rises,  and  stirring  constantly;  then  put 
the  jam  into  pots,  cover  them  with  brandy  paper,  and  tie  them 
closely  over. 

Black  Currant  Jelly. 

Gather  the  currants  when  ripe,  on  a  dry  day,  strip  them  from 
the  stalks  and  put  them  into  an  earthen  pan  or  jar,  and  to 
every  five  quarts  allow  a  half  pint  of  water;  tie  the  pan  over 
and  set  it  in  the  oven  for  an  hour  and  a  quarter,  then  squeeze 
out  the  juice  through  a  coarse  cloth,  and  to  every  pint  of  juice 
put  a  pound  of  loaf  sugar,  broken  into  pieces;  boil  it  for  three- 
quarters  of  an  hour,  skimming  it  well;  then  pour  it  into  small 
pots,  and  when  cold  put  brandy  papers  over  them  and  tie  them 
closely  over. 

Red    Currant   Jelly. 

Pick  the  currants  from  the  stalks  into  a  broad  earthenware 
pan.  To  about  one  gallon  of  the  picked  currants  put  half  a 
pound  of  sifted  lump  sugar.  Put  the  sugar  over  the  picked  cur- 
rants the  day  before  you  make  the  jelly.  Set  the  currants  over 
a  slow  fire  to  simmer  gently  for  about  twenty  minutes,  the 
slower  they  simmer  the  greater  quantity  of  juice  they  will  dis- 
charge. There  should  be  an  equal  quantity  of  red  and  white 
currants.  When  all  the  juice  is  discharged,  strain  it  through 
a  hair  sieve,  and  then  through  a  jelly  bag  while  quite  hot.  Now 
to  each  quart  of  juice  put  one  pound  of  powdered  loaf  sugar. 
Put  it  into  a  preserving  pan,  and  set  it  over  a  quick  stove  to 
boil  for  twenty  minutes.  If  any  scum  rises,  skim  it  off.  When 
done,  put  it  into  small  white  pots  or  little  glasses,  and  cover  it 
with  brandied  paper.  Tie  down. 

Orange    Marmalade. 

Take  six  pounds  of  oranges;  cut  the  peel  so  as  to  make  it 
peel  off  in  four  pieces.  Put  all  the  peels  on  the  fire  in  a  pre- 
serving pan,  with  a  large  quantity  of  water,  and  boil  them  for 
two  hours,  then  cut  them  in  very  thin  slices.  While  they  are 
boiling  press  the  inside  of  the  oranges  through  a  splinter  sieve, 
narrow  enough  to  prevent  the  seeds  and  skin  from  going  through. 
When  this  is  done,  and  the  peels  cut  into  the  thinnest  shreds, 
put  the  whole  on  a  fire  in  a  copper  or  brass  pan,  with  eight 
pounds  of  loaf  sugar  broken  small.  Boil  it  all  together  for  ten 
minutes  ;it  may  then  be  taken  off  the  fire  and  put  into  preserv- 
ing jars. 

123 


HINTS  TO   HOUSEWIVES. 

How  to  Choose   Meat,   Fish,  Poultry,   Etc. 

We  advise  housewives  to  market  for  themselves;  but  as 
some  skill  is  required  in  a  purchaser  (if  this  duty  is  to  be  per- 
formed to  advantage),  we  will  endeavor  to  give  directions  by 
which  inexperienced  housewives  may  be  enabled  to  select  good 
articles. 

First  in  the  list  comes  butcher's  meat;  of  which  beef  is  con- 
sidered the  best  by  most  people.  An  ox  should  be  kept  five  or  six 
years  before  it  is  killed;  it  is  then  in  its  prime.  Ox-beef  is  the 
best.  It  is  a  fine  grained  meat;  the  lean  of  a  bright  red  color, 
intermingled  with  grains  of  fat,  when  it  is  well  fed  and  good. 
The  fat  should  be  white,  not  yellow,  and  the  suet  also  white  and 
firm.  Beef  should  never  be  lean;  it  is  tough  and  bad  unless 
there  is  a  good  quantity  of  fat.  Heifer  beef  is  paler  than  ox  beef, 
and  closer  grained;  the  fat  whiter,  and  the  bones,  of  course, 
smaller.  Bull  beef  is  only  described  to  be  avoided.  It  is  dark 
colored  and  coarse  grained;  has  very  little  fat,  and  a  strong 
meaty  smell  about  it. 

Of  these  joints,  choose  the  rib  or  sirloin  for  roasting.  If  you 
purchase  ribs  of  beef,  let  them  be  the  middle  ribs.  You  may 
have  one,  two,  three  or  four  ribs,  as  you  will;  but  one  rib  is 
too  thin  to  be  economical,  as  it  dries  up  in  cooking.  If,  however, 
your  family  be  small,  a  single  rib,  with  the  bones  taken  out, 
rolled,  and  stuffed  will  make  a  nice  little  roast.  If  you  buy  a 
sirloin,  take  care  to  have  it  cut  from  the  thin  end,  which  has 
a  good  under  cut  or  fillet,  as  then,  in  addition  to  a  roast  joint, 
you  will  have  another  dish,  a  fillet  of  beef,  one  of  the  best 
dishes  ever  served. 

The  rump  is  preferred  to  the  sirloin  by  epicures,  but  it  is 
too  large  to  be  served  whole.  A  sufficiently  large  joint  is  cut 
from  the  thin  end  to  roast. 

For  dinner  for  a  large  family,  where  economy  is  essential, 
the  buttock  of  beef  is  excellent,  and  very  profitable.  It  is 
cheaper  than  the  other  roasting  portions  of  the  ox,  has  no  bones, 
and  affords  quantities  of  rich  gravy.  But  it  should  be  hung  for 
some  time  until  quite  tender.  The  round,  aitchbone  and  silver- 
side  are  usually  salted  and  boiled.  The  neck  is  used  for  making 
soup  or  gravy — ask  for  it  as  "gravy  beef,"  the  thin  flank  is  the 
part  to  be  collared.  A  "rump  steak"  is  to  be  ordered  for  frying, 
etc.  A  "beefsteak"  does  for  stewing,  puddings,  pies,  etc.  The 
inferior  and  cheaper  parts  of  beef  make  excellent  soup. 

124 


Veal  should  be  small  and  white,  and  the  kidney  well  covered 
with  fat.  The  flesh  should  be  dry,  closely  grained  and  white; 
if  it  is  moist  and  clammy  it  is  stale,  and  not  fit  for  cooking. 

The  fillet,  loin,  shoulder  and  best  end  of  the  neck  are  the 
roasting  joints.  The  breast  is  sometimes  roasted  in  very  small 
families,  but  it  is  usually  stewed,  as  is  also  the  knuckle;  or 
the  knuckle  may  be  boiled,  and  served  with  parsley  and  butter; 
a  calf's  head  is  a  delicacy.  Calf's  feet  are  also  valuable  boiled, 
stewed  or  used  for  jelly.  Veal  makes  the  best  stock  for  rich 
soups  and  gravies.  It  is  a  most  useful  meat  for  made  dishes 
of  all  kinds,  on  account  of  its  delicate  flavor. 

Mutton. — Wether  mutton  is  best.  It  may  be  known  by 
its  having  a  knob  of  fat  on  the  upper  part  of  the  leg.  It  should 
be  dark  colored  and  have  plenty  of  fat.  The  color  is  important, 
as  it  is  a  proof  of  age,  and  the  older  mutton  is  the  better  it 
is.  All  the  joints  of  a  sheep  may  be  roasted.  The  saddle  is 
the  best.  The  haunch  is  next  best  to  the  saddle;  it  is  the  leg 
and  loin  undivided.  The  leg  and  neck  are  frequently  boiled.  The 
leg  and  loin  separated  are  the  best  joints  after  the  haunch. 
Chops  are  cut  from  the  loin;  cutlets  from  the  thick  end  of 
the  loin,  best  end  of  the  neck,  or  middle  of  the  leg.  The  leg  is 
sometimes  cured  and  smoked  as  a  ham.  The  breast  of  mutton 
is  often  salted  and  boiled.  The  scrag  end  of  mutton  is  very 
good  stewed  with  rice. 

Lamb  should  be  small,  of  a  pale  colored  red,  and  fat. 
Lamb  is  generally  roasted.  The  leg  of  "house  lamb"  (which  is 
in  season  just  before  Christmas)  is  sometimes  boiled  and  served 
with  white  sauce. 

Venison. — You  can  tell  as  to  being  "high"  or  not,  by  running 
a  skewer  into  the  shoulder  and  observing  the  scent  on  it  when 
withdrawn.  The  fat  should  be  thick  and  clean.  If  the  cleft  of 
the  haunch  is  smooth  and  close,  the  animal  is  young. 

Pork. — The  fat  of  pork  should  be  firm,  and  the  lean  white 
and  finely  grained.  The  rind  or  skin  thin  and  smooth.  If  the 
flesh  feels  clammy  to  the  touch  the  pork  is  bad;  if  the  fat  has 
kernels  in  it  the  pig  has  been  measly,  and  the  meat  should  not 
be  eaten.  Pork  should  be  perfectly  sweet  to  be  good,  therfore, 
do  not  hang  it  long. 

Bacon. — If  bacon  is  good  the  rind  is  thin,  the  fat  firm  and 
pinkish,  the  lean  tender  and  adhering  to  the  bone.  Rusty  bacon 
has  yellowish  streaks  in  it. 

Hams  are  tried  by  sticking  a  knife  or  skewer  into  them  up 
to  the  knuckle,  if  when  drawn  out  it  has  a  nice  smell,  the  ham  is 
good.  A  bad  scent  will  be  perceived  if  it  is  tainted. 

125 


The  roasting  joints  of  pork  are  the  spare  rib,  loin  and  the 
leg,  the  other  joints  are  salted;  the  leg  may  also  be  cured 
and  boiled.  The  sides  or  flitches  are  made  into  bacon.  The  leg 
makes  a  ham. 

Meat  should  be  wiped  with  a  dry  cloth  as  soon  as  it  comes 
from  the  butcher's  flyblows  should  be  cut  out,  and  in  loins,  the 
long  pipe  that  runs  by  the  bone  should  be  taken  out  as  it  soon 
taints;  the  kernels  also  should  be  removed  from  beef.  Never  re- 
ceive bruised  joints.  If  you  wish  to  keep  your  meat  hanging 
longer  than  ordinary,  dredge  it  well  with  pepper.  Powdered 
charcoal  dusted  over  it  will  also  prevent  its  tainting,  nay,  will 
absolutely  remove  the  taint  from  meat  already  gone;  we  have 
seen  a  pair  of  fowls  quite  green  from  unavoidable  long  keeping, 
made  fresh  and  sweet  as  ever  by  being  sprinkled  with  pow- 
dered charcoal  for  an  hour  before  dressing.  In  hot  summers 
it  is  advisable  to  keep  a  lunmp  of  charcoal  in  the  larder.  Meat 
becomes  more  digestable  and  tender  by  hanging,  but  lamb  and 
veal  cannot  be  kept  so  well  as  beef  and  mutton. 
To  Choose  Poultry  and  Game. 

Turkey. — The  cock  bird,"  when  young,  has  a  smooth  black 
leg  with  a  short  spur.  The  eyes  are  bright  and  full,  and  the 
feet  supple,  when  fresh;  the  absence  of  these  signs  denotes 
age  and  staleness;  the  hen  may  be  judged  by  the  same  rules. 

Fowls. — The  young  rooster  has  a  smooth  leg  and  a  short 
spur,  when  fresh  the  vent  is  close  and  dark.  Hens,  when 
young,  have  smooth  legs  and  combs;  when  old,  these  will  be 
rough;  a  good  capon  has  a  thick  belly  and  large  rump,  a  poll 
comb  and  a  swelling  breast. 

Geese. — In  young  geese  the  feet  and  bills  will  be  yellow 
and  free  from  hair.  When  fresh  the  feet  are  pliable;  they  are 
stiff  when  stale. 

Ducks  may  be  selected  by  the  same  rules. 

Pigeons,  when  fresh,  have  supple  feet,  and  the  vent  will 
be  firm;  if  discolored  they  are  stale. 

Rabbits. — When  a  rabbit  is  young  and  fresh,  the  cleft  in 
the  lip  is  narrow,  the  body  stiff,  and  the  claws  are  smooth  and 
sharp;  old  and  stale  ones  will  be  the  opposite  of  this. 
To    Choose    Eggs. 

Shake  the  eggs;  if  they  are  bad  they  will  rattle.  But  we 
think  the  best  plan  is  to  put  them  in  a  basin  of  water,  and  see 
if  they  lie  on  their  side,  down  in  it.  If  the  egg  turns  upon  its 
end  it  is  bad;  if  it  lies  obliquely,  it  is  not  quite  fresh,  but  may 
do  for  puddings,  etc. 

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A  happy  home, 
A  smiling  wife, 
A  meal  cooked  right, 
Ah,  that  is  life! 

FOR  ADVANCED   PUPILS. 
CANDY    FOR    THE    CHILDREN. 

Maple  Caramels. 

One  pound  sugar,  one-half  pound  maple  sugar,  one-half  pint 
rich  cream.  Heat  slowly  and  when  it  begins  to  boil,  add  two 
tablespoonfuls  butter  and  one-quarter  teaspoonful  cream  of  tar- 
tar; cook  slowly  until  it  snaps  in  cold  water.  Pour  on  buttered 
tins  and  mark  in  squares  while  warm. 

Ice    Cream    Taffy. 

Two  cups  sugar,  one  tablespoonful  of  butter,  enough  water 
to  dissolve  the  sugar.  Boil  eight  minutes.  Add  one-half  tea- 
spoonful  of  cream  of  tartar  and  boil  seven  minutes  longer.  Take 
from  the  fire  and  add  one  teaspoonful  of  vanilla  extract  and 
pull  until  white. 

Chocolate  Caramels. 

Take  of  grated  chocolate,  milk,  sugar,  molasses,  one  cupful 
of  each,  piece  of  butter  the  size  of  an  egg;  boil  until  it  drops 
hard;  pour  on  buttered  dish  and  before  it  cools  mark  off  into 
square  blocks. 

Butter    Scotch. 

Five  tablespoonfuls  molasses,  four  tablespoonfuls  sugar, 
four  tablespoonfuls  water,  two  tablespoonfuls  butter;  let  boil 
until  when  dropping  a  little  in  cold  water  it  will  be  brittle. 
Put  in  a  pinch  of  soda  before  taking  off  the  stove,  pour  on 
buttered  tins  and  when  cool  enough,  mark  in  squares. 

Cocoanut  Caramels. 

Two  cups  sugar,  with  enough  water  to  boil  it.  When  ready 
to  take  off  the  stove,  put  in  one  cup  of  cocoanut,  with  a  piece 
of  butter.  Flavor  with  vanilla. 

Chocolate    Fudge. 

Two  cups  sugar,  two-thirds  cup  of  milk  and  butter  size  of 
a  walnut.  Put  on  the  stove  and  when  it  comes  to  a  boil  add 
one  square  of  chocolate,  grated.  When  done  remove  from  fire 
and  add  one  teaspoonful  of  vanilla  and  stir  with  a  spoon  until 
it  thickens.  Then  pour  on  buttered  tins  and  when  cool  enough 
mark  in  squares. 

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THIS   IS   A  JOKE— DON'T   USE   THE    RECEIPT. 

Question. 
Dear  Editor: — How  do  you  make  peach  marmalade? 

NEWLY  WED. 
Answer. 

Peach  marmalade:  Take  four  able-bodied  peaches,  soak  in 
vinegar  until  mellow;  then  add  four  ounces  of  baking  powder 
and  Worcestershire  sauce  to  taste.  Bake  over  a  slow  fire  until 
thoroughly  done.  Serve  hot  with  lettuce  and  bay  rum.  This  is 
original. 


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